2 x 125g packs mini mozzarella, halved (or 2 x 125g balls mozzarella, chopped)
1 large bunch mint leaves, shredded
Give it a twist
Use feta or halloumi instead of mozzarella and stir through a handful of pitted black olives. Try green beans instead of asparagus.
Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.
When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.