Minty Summer Rice Salad

1. 1

   Drop the rice into a pan of boiling salted water and cook for 10 minutes.

2. 2

   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.

3. 3

   Drain into a sieve and hold under the cold tap until cool.

4. 4

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

5. 5

   Season well.

* Per serving · 4 servings · Values may vary.

No additional tips available.