Minty Rice Salad (Vegetarian)

Member Name: i_am_joy

Product:	Vegetarian
Date:	14/03/09 (171 review reads)
Rating:

Advantages: Easy to prepare and cook, a very summery meal

Disadvantages: -----------

I do like my meat and so do most of the family, I am making an effort to cut down on red meat at the moment but I would never be able to give it up completely. About 18 years ago a doctor advised me to become vegetarian in an attempt to clear up a particularly bad eczema flare up, I did it for a while but as soon as my skin was right (or as right as my skin ever is) I was back eating beef dinners and lamb chops. For this reason I have never been adept at cooking vegetarian meals, in fact when my strict vegetarian niece visits the best I can usually rustle up for her is a nut cutlet and salad!

Last year I decided I really must make more of an effort for the girl as she's the kind of person who would bend over backwards for anyone else, I started to feel uncaring by not cooking her a proper meal rather than just defrosting a nut cutlet and chopping up some lettuce! This unusual rice salad has become a favourite, not only when my niece visits but I'll often make up a single portion for myself and have made big bowls of it for parties too. It's very easy to make so even if you know no other vegetarian dishes then you'll be able to add this one to your repertoire.

MINTED RICE SALAD

Serves 3 - 4

WHAT YOU WILL NEED

250g long grain rice
250g asparagus, cut up into bite-size pieces
1 red pepper, remove all the seeds and chop fairly small
3 tbsp olive oil
The grated zest and juice of 1 large lemon
125g feta
125g halloumi
1 large bunch mint leaves, shredded

WHAT YOU WILL NEED TO DO

Cook the rice in a pan of boiling salted water for 10 minutes with two of the mint leaves. Put the asparagus in with the rice and cook for a further 4 minutes, or until the rice is thoroughly cooked and the asparagus is only slightly crunchy. Pour the rice and asparagus into a sieve and rinse with cold water until completely cool. Remove the now wilted mint leaves and discard.

Now stir in the red pepper, olive oil, lemon zest and juice, feta, halloumi and mint leaves. Season well with salt and freshly ground black pepper.

Summary: A very easy meal to impress the vegetarian in your life.