This salad uses onions, which need to be marinated in advance. Very small and not peeled onions (50 g) boil for 3 minutes in boiling water. Then peel, put in a jar with 1 tsp tarragon and black pepper peas. Pour boiling vinegar (100 ml), cover and leave overnight at room temperature.
Carrot (200 gr) grate on a coarse grater, ginger (15 gr) cut into small cubes, mix everything with rice (90 gr) and boil in salt water for about 20 minutes. The rice should remain slightly firm.
While the rice is cooking, cut the bell pepper in half, remove the seeds and bake under the grill at a maximum temperature of about 15 minutes. Cool, remove the skin and cut into strips. Also cut the pickled onions and olives (50 g, I have a mixture of black and green).
In a large bowl, mix the vegetable oil (50 ml) and wine vinegar (50 ml). Add salt and pepper to taste, add bell pepper, onion, olives. Mix, add the washed and cooled mixture with rice.
Mix everything well again. Before serving, it is better to let the salad brew for about 30 minutes.