Not only does this summery salad taste delicious, it also keeps well as the grains absorb even more of the flavour over time, ideal for an al fresco feast - delicious, long-lasting and oh so easy to prepare.
Serves - four persons
Ingredients
60ml olive oil
6 cloves of garlic, finely sliced
15g rose harissa paste
2g chilli flakes
1 lemon, zested, juiced
7g honey or maple syrup
1kg courgettes, sliced
2 pouches (290g ) rice and quinoa
100g feta cheese, crumbled
10g mint, finely chopped
10g basil, torn
Method
Heat the olive oil in a frying pan over a medium-low heat and add the garlic. Simmer for two to three minutes, until aromatic and just golden. Remove 2 tbsp oil from the pan and combine with the harissa paste, chilli flakes, lemon zest and juice and honey in a small bowl. Season to taste and set aside.
Place the pan back on a medium heat and add the courgettes and salt. Cook, stirring, for 10 to 15 minutes, until the courgettes are soft and sticky.
Stir half of the dressing through the grains and pile on to a platter or into a container. Serve topped with the courgettes, crumbled feta, mint, basil and the remaining dressing.
