Minty summer rice salad

A veggie treat, on the table in 20 minutes

  • Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 506
  • fat 23g
  • saturates 10g
  • carbs 58g
  • sugars 0g
  • fibre 1g
  • protein 22g
  • salt 0.98g


  • 250g long grain rice
  • 250g bunch asparagus, cut in bite-size pieces
  • 1 red pepper, seeded and chopped
  • 3 tbsp olive oil
  • garted zest and juice 1 lemon
  • 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.


  1. 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.

  2. When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.

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