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