Minty summer rice salad
- Preparation and cooking time
- Cook: -
- Easy
- Serves 4
Ingredients
- 250g long grain rice
- 250g bunch asparagus, cut in bite-size pieces
- 1 red pepper, seeded and chopped
- 3 tbsp olive oil
- garted zest and juice 1 lemon
- 2 x 125g packs mini mozzarella, halved (or 2 x 125g balls mozzarella, chopped)
- 1 large bunch mint leaves, shredded
Method
- 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.
