Minty summer rice salad

• long grain rice↗250g g
• asparagus↗250g g

  cut in bite-size pieces

• red pepper↗1

  seeded and chopped

• olive oil↗ tbsp
• lemon zest and juice
• mini mozzarella g

  halved (or 2 x 125g balls mozzarella, chopped)

• mint↗1

  leaves, shredded

Step-by-step instructions

1. 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. 2

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