From: Tilda Kitchen
Quick and easy salad with crunchy seeds and herbs great for a light lunch.
This recipe uses:
Pure Basmati Rice 500g
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
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