- 250g long grain rice
- 250g bunch asparagus, cut in bite-size pieces
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 1 red pepper, seeded and chopped
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- garted zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 x 125g packs mini mozzarella, halved (or 2 x 125g balls mozzarella, chopped)
- 1 large bunch mint leaves, shredded
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.
When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.
Give it a twistUse feta or halloumi instead of mozzarella and stir through a handful of pitted black olives. Try green beans instead of asparagus.