Friday, 24 August 2012

Courgette rice salad

Based on an old Weight Watchers recipe, this is useful for getting through a glut of courgettes. The proportions don't matter too much (i.e. I didn't weigh anything this time!) and nor does the other veg.

2 med-large courgettes*
200g rice (I used a basmati-wild rice mix)
2 large red or yellow peppers **
med bunch parsley
med bunch coriander

juice of 1 lemon
1 tbsp dark soy sauce, or 2 tbsp light soy sauce (light is probably better)
1-2 tsp tabasco, to taste

handful each of sunflower and pumpkin seeds

* if they have grown into marrows then you might want to peel them as the skin can get tough/bitter. Also remove the central part if it's gone spongy, and any seeds.
** mange tout, sugar snaps or green beans also work well

Cook the rice, drain, rinse, and leave to cool.
Grate the courgettes (a food processor is your friend...) and finely dice the peppers. Finely chop the herbs.
Combine the dressing ingredients.
Mix everything together.
Toast the seeds in a dry frying pan, and scatter over the top of the salad.