Ingredients

250g long grain rice
250g bunch asparagus
cut in bite-size pieces
1 red pepper
seeded and chopped
3 tbsp olive oil
garted zest and juice 1 lemon
2 x 125g packs mini mozzarella
halved (or 2 x 125g balls mozzarella, chopped)
1 large bunch mint
leaves, shredded

Method
step 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.

step 2
When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.