Place rice and stock in a saucepan, cover and bring to a boil. Reduce heat to low, half cover pan and cook rice 15 to 20 minutes or until cooked. Remove from heat. Let stand, uncovered, until cool, loosening rice occasionally with a fork.
Chop broccoli into small pieces and steam 8 to 12 minutes, or until crisp–tender. Remove from steamer and leave to cool. Reserve cooking liquid. Halve capsicum and cut into small strips. Peel salami and cut into small strips.
To make dressing, whisk mayonnaise, yogurt, oil and 1 tablespoon vinegar in a large bowl until well combined. Add herb salt and pepper to taste. Add rice, vegetables and salami and stir to combine. If salad is too dry, mix in 3 to 4 tablespoons of reserved cooking liquid.
Mix half the thyme into the salad. Check seasoning, adding remaining 1 tablespoon vinegar and salt and pepper to taste. Sprinkle with paprika and remaining thyme.
Chorizo, a Spanish sausage made from coarsely chopped fatty pork seasoned with smoked paprika, may be used in this recipe. Fry slices until crisp over high heat and drain off fat before using.
Altered ingredient amounts.
This is a great substantial salad. We used half the salami (as it was all we had in the fridge) but found this to be plenty. Makes the salad slightly healthier and cheaper! - 14 Oct 2009