Minty Summer Rice Salad

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READY IN: 20mins
Recipe by English_Rose

A veggie treat, on the table in 20 minutes. Use feta or halloumi instead of mozzarella and stir through a handful of pitted black olives. Try green beans instead of asparagus.

Ingredients Nutrition


  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.
  2. When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.

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