Courgette Rice Salad
- 0 - 30 Minutes
- Easy
- Serves 4
Quick and easy salad with crunchy seeds and herbs great for a light lunch.
Method
Ingredients
Ingredients
- 2 packs Tilda Steamed Lemon & Herb Basmati or Tilda Pure Basmati
- 4 courgettes, cut into chunks
- 2 tbsp. olive oil
- 2 tbsp. pine nuts
- 1 tbsp. pumpkin seeds
- Juice half lemon
- 100g feta cheese, crumbled
- 1 tbsp. chopped mint
Method
-
Chop courgettes
-
Preheat oven to 200 deg C/Gas 6
-
Mix the courgettes with the olive oil and place onto a baking tray, roast for 15 minutes until softened and lightly browned
-
Heat the rice according to pack instruction and allow to cool
-
Meanwhile toast the pine nuts and pumpkin seeds in a dry frying pan for 1-2 minutes until golden
-
Place the rice in a large bowl, add the courgettes, pine nuts and pumpkin seeds gently mix
-
Squeeze over the lemon juice, add the crumbled feta and mint
-
Chill in fridge and serve
