Now the clock is ticking towards the fabulous opening ceremony, make a note of this easy to make dish which is ideal for enjoying while watching the footie.
A fresh salad of spring onions, asparagus and halloumi is combined with samba rice for a meal that's full of flavour.
- 2 packs of Tilda® Brazilian Samba Rice
- 8 spring onions
- 12 asparagus spears
- 1 large courgette
- 1 pack halloumi
- 4 cloves garlic
- 2 lemons
- 4 tablespoons olive oil
- Salt and pepper
Method1 Slice the courgette lengthways using a veg peeler or sharp knife to give you lovely long strips. Season the courgette strips with a little salt and set aside for an hour. This draws out some of the water and intensifies the flavour. Drain off any liquid that is drawn out.
2 Blanch the asparagus for 2-3 minutes and set aside.
3 Trim the spring onions and slice in half. Slice the halloumi into 8 slices.
4 Finely crush the garlic and mix in with the olive oil and juice of 1 lemon.
5 Mix together the asparagus, courgette, spring onion, halloumi and stir through the dressing.
6 Heat a BBQ or griddle pan and cook everything for 7-8 minutes, turning every couple of minutes.
7 Heat the rice and place on a large platter and top with the griddled vegetables and halloumi. Squeeze over the lemon and serve!
Prep Time15 minutes (plus 1 hour for the courgettes to rest)
Cook Time15 - 20 minutes
Nutrition InformationServes 4
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