Mini Beef Rolls with Rice Salad

To prepare the rice salad: remove the onion's ends and finely chop it with a vegetable peeler

Do the same with the radishes

Place both vegetables on a platter, add chopped parsley, lime juice, grated ginger, and 4 tablespoons of olive oil

Toss gently to combine, then refrigerate to allow flavors to meld

In the meantime, cook the rice in plenty of boiling salted water, infused with high-quality olive oil

Drain the cooked rice al dente, let it cool, and mix it with the vegetables

To prepare the beef rolls: beat the egg with a pinch of salt

Divide the all-purpose flour and breadcrumbs into two bowls

Dip each piece of beef first in the flour mixture, then the egg, and finally the breadcrumb mixture, pressing gently to adhere

Fry both sides of the beef rolls in a non-stick skillet with 1 tablespoon of unsalted butter until golden brown

Remove excess fat with paper towels

Serve the beef rolls with the rice salad and grilled cherry tomatoes.