Minty summer rice salad
- Preparation and cooking time
- Cook: -
- Easy
- Serves 4
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- 250g long grain rice
- 250g bunch asparaguscut in bite-size pieces
- 1 red pepperseeded and chopped
- 3 tbsp olive oil
- garted zest and juice 1 lemon
- 2 x 125g packs mini mozzarellahalved (or 2 x 125g balls mozzarella, chopped)
- 1 large bunch mintleaves, shredded
Nutrition: per serving
- kcal506
- fat23g
- saturates10g
- carbs58g
- sugars0g
- fibre1g
- protein22g
- salt0.98glow
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.
