Minty summer rice salad
- Preparation and cooking time
- Cook: -
- Serves 4
A veggie treat, on the table in 20 minutes
- STEP 1
Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.
- STEP 2
When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.
GIVE IT A TWIST
Use feta or halloumi instead of mozzarella and stir through a handful of pitted black olives. Try green beans instead of asparagus.