Minty Summer Rice Salad

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 9  ounces long grain rice
• 9  ounces asparagus, cut in bite-size pieces
• 1  red pepper, seeded and chopped
• 3  tablespoons olive oil
• 1  lemon, grated zest and juice
• 9  ounces mozzarella cheese, chopped
• 1  ounce mint leaf, shredded
•  salt and pepper

Directions

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.