Egg and rice salad

Instructions

1. Cook rice in a large saucepan of boiling water for 25 minutes or until tender. Meanwhile, place eggs in another saucepan and cover with cold water. Cover and bring to the boil over high heat. As soon as water boils, uncover and start timing for 8 minutes.
2. Drain rice well, then transfer to a large bowl. Drizzle with balsamic vinegar and 1 tablespoon oil. Season with salt and pepper and mix well. Cool. Drain eggs and cool in cold water.
3. Combine rice and vegetables and transfer to a large, shallow serving bowl. Halve eggs and arrange on top. Drizzle with remaining oil, sprinkle with olives and pepitas and season with extra pepper.