Instructions

Put oil in a large saucepan, add onion and garlic and cook gently for 5 minutes until soft. Stir in rice and cook for 2 minutes.Stir in the saffron threads and hot stock and simmer until rice is tender and all liquid has been absorbed. Remove from the heat, transfer to a bowl and allow to cool completely.To make the dressing, mix all the ingredients together in a bowl or screw-top jar.Add the skinned chopped tomatoes, peas, chicken, sausage and pepper (capsicum) to rice. Pour the dressing over the salad, stir gently and serve garnished with stuffed olives_