Preparation time: 10 minutes
Marinating time: 15 minutes
Cooking time: 20 minutes
 

Sprinkle the tomato carpaccio with unsalted shelled pistachios, toasted for 20 seconds in an ungreased non-stick pan.

1. Thinly slice 6 tomatoes and place them on 4 plates, overlapping slightly.
2. Cut the blue cheese into thin slices and place on the tomato slices. Add 1/2 tbsp. olive oil to each plate and let marinate for 15 minutes in a cool place.
3. Meanwhile, cook the rice in boiling salted water; drain and refresh under cold running water. Place in a bowl.
4. Dice the 2 remaining tomatoes. Seed and dice the pepper. Mix the tomatoes and their juice, the peppers and the sliced cornichons into the rice.
5. In a bowl, combine the mustard, vinegar, pepper and yogurt. Pour the dressing onto the rice salad and mix well.
6. Mold the rice salad in a container and turn it out onto the center of each carpaccio before serving for a more attractive presentation.