Saffron Rice Salad

• ¾ pound rice, cooked as above
• 6-8 tablespoons olive oil
• 2

Make a highly-flavoured dressing with olive oil, wine vinegar, parsley, garlic and dry mustard, to taste. Toss cooked saffron rice and flaked cooked fish in a bowl with dressing and season generously with salt and pepper, adding more oil and vinegar if necessary. Garnish salad with sliced tomatoes and ripe olives.