Rice salad with Mackerel Imperial Selection and grilled vegetables

• Bring a pot filled with water to a boil, add salt to taste, and plunge the rice into it. Cook until al dente, drain, stop cooking and remove the starch by running it under running water through a suitable colander, then let it drain
• Place the rinsed peppers on a nonstick grill and cook them over high heat on all sides, turning often and adding a pinch of salt. As soon as they are cooked, wrap them in a sheet of parchment paper and then in aluminum foil. Keep in this way for at least another 30 minutes-they will continue to cook. Then peel them, remove all the seeds and cut them into thin strips.
• Strip the zucchini of its ends and slice it into rounds, peel the eggplant and slice it as well. Lay on the red-hot grill and cook these too on one side and the other for 8-10 minutes and move to a plate. Remember to give a sprinkle of salt and a drizzle of oil, then cover and let rest 10 minutes, then cut into small pieces.
• Season the rice with the vegetables, add the Imperial Selection Mackerel Fillets in Olive Oil, more olive oil, and lemon juice. Stir and serve at room temperature or cold after a few hours of resting in the refrigerator. Garnish with mint or fresh basil leaves and more mackerel fillets.
• Rice salad with mackerel and grilled vegetables will keep in the refrigerator for 24 h maximum.

This recipe was created for us by Fernanda Nicotra, @ilcaldosaporedelsud, in collaboration with GialloZafferano.