Fresh& light

THIS SALAD MADE WITH CRUNCHY SEEDS AND DE­LI­CIOUS TILDA LE­MON & HERBS RICE MAKES THE PER­FECT LIGHT LUNCH

Food - - Food + Tilda -

COUR­GETTE RICE SALAD PREP + COOK TIME 20 mins SERVES 4

● 4 cour­gettes ● 2 ta­ble­spoons olive oil ● 2 packs Tilda Steamed Le­mon & Herbs Bas­mati or Tilda Pure Bas­mati ● 2 ta­ble­spoons pine nuts ● 1 ta­ble­spoons pump­kin seeds ● ½ cup cooked edamame beans, shelled ● juice of ½ le­mon ● 100g feta cheese, crum­bled ● 1 ta­ble­spoon chopped mint 1 Chop cour­gettes into chunks.

2 Pre­heat oven to 200°C.

3 Mix cour­gettes with the olive oil and roast for 15 min­utes un­til soft­ened and lightly browned.

4 Heat the rice ac­cord­ing to pack in­struc­tion and al­low to cool.

5 Mean­while, toast the pine nuts and pump­kin seeds in a dry fry­ing pan for 1-2 min­utes un­til golden.

6 Place the rice in a large bowl, add the cour­gettes, edamame beans, pine nuts and pump­kin seeds and mix gen­tly. 7 Squeeze over le­mon juice, add the crum­bled feta and mint. 8 Serve warm or chill in fridge.

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