- 240g Tilda Brown Basmati
- 3 tbsp oil
- 2 tsp Moroccan seasoning
- 2 large courgettes, trimmed and thinly sliced lengthways
- zest and juice of 1 lemon
- 1 tbsp harissa paste
- small handful fresh mint leaves
- 50g mixed baby salad leaves
- salt and freshly ground black pepper
Cook the rice 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 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.