From: Tilda Kitchen
Perfect to serve with grilled meat, fish or piled into baked vegetables – something for everyone!
This recipe uses:
Brown Basmati and Wild Rice
Cook the rice blend in a large pan of lightly salted boiling water over a medium heat for 25 minutes. Drain well and return to the pan, cover and leave to stand until ready to use.
Heat a large griddle pan until smoking hot. Mix together 1 tablespoon oil and the Moroccan seasoning and brush over both sides of the courgettes to coat. Cook in batches for 2 minutes on each side until pleasantly charred with lines.
Mix together the lemon zest and juice, harissa paste, remaining olive oil and mint leaves in a large bowl. Toss with the rice and salad leaves. Season to taste with salt and freshly ground black pepper. Serve immediately.
Cook's tip Harissa paste is originally from Tunisia, North Africa - it is a mixture of roasted red peppers, chilli and spices - it adda a wonderful vibrant colour and hint of heat to the dish.
As an alternative you can use Tilda Brown Rice.
Share
Share this recipe
Discover Similar Recipes
Spiced Cauliflower, Roast Pear & Basmati & Wild Salad
This colourful rice salad recipe combines a plethora of tasty ingredients which all come together in perfect harmony.
Duck and Beetroot Risotto
A vibrant blend of honey cooked beetroot and tender duck with garlic and shallots.
Herby Stuffed Tomatoes
Zesty, herby rice baked in juicy tomatoes makes the tastiest summer dinner.
Wild Rice & Butternut Squash Salad
This vibrant salad combines roasted butternut squash, fresh herbs, and tangy pomegranate with Tilda Brown Basmati & Wild Rice. Topped with feta and a zesty dressing, it’s a perfect balance of texture and flavour.