Greek-style baked rice

This easy one-pot dish is packed full of Med flavours. If making to store in the fridge, bake up until the point you add the feta, then add the cheese and pine nuts when you plan on eating. Leftovers make great lunches the next day – cool quickly by spreading out on a plate, then transfer to boxes. Chill, then simply reheat until piping hot in the microwave or oven.

1 HOUR 5 MINUTES | SERVES 5 | EASY |

olive oil 1 tbsp

red onion 1, finely diced

red pepper 1, deseeded and sliced

tomato purée 2 tbsp

garlic 2 cloves, crushed

dried oregano 1 tsp

fresh vegetable stock 500ml

brown basmati rice 240g

black eyed beans 400g tin, rinsed and drained

black olives 100g, roughly chopped

feta 60g, crumbled

pine nuts 15g

cherry tomatoes 200g, halved

cucumber 100g, diced

mint 5g, finely chopped

lemon ½, juiced, plus wedges to serve

dill chopped to make 1 tbsp

1 Heat the oven to 200C/fan 180C/gas 6. Heat the oil in a large casserole over a medium heat. Fry the onion and pepper with a pinch of salt for 5 minutes until softened. Add the tomato purée, garlic and oregano, and cook for a further 2-3 minutes.

2 Add the stock, rice, beans and olives. Bring to a boil, then turn off the heat, cover with a lid and transfer the dish to the oven for 25 minutes or until the rice is tender. Remove from the oven, scatter over the feta and pine nuts, and return to the oven without the lid for 10-12 minutes or until the feta starts to turn golden at the edges.

3 Meanwhile, combine the tomatoes, cucumber and mint along with half the lemon juice in a large bowl, and season. Once the rice is cooked, sprinkle over the remaining lemon juice and scatter over the dill. Serve with the salad alongside and lemon wedges for squeezing over.

PER SERVING 515 kcals | fat 18.3G saturates 4.1G | carbs 65.8G | sugars 9.2G fibre 10.5G | protein 16.5G | salt 1.5G low cal | nourish