Brown rice salad with grilled vegetables and light mozzarella

Ingredients

For 1 serving

• Brown rice70 g
• Zucchini0.5
• Eggplant100 g
• Bell peppers0.5
• Light mozzarella80 g
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste

Contains: lactose

In season: July – September

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice over a medium heat for 35 minutes, until tender with separate grains.
2. Meanwhile wash the vegetables. Slice the courgettes and aubergine lengthways about half a centimetre thick; remove the stalk, seeds and pith from the pepper and cut it into wide strips.
3. Heat a griddle well over a high heat and cook the pepper for 4–5 minutes per side, the aubergine for 3 minutes and the courgettes for 2 minutes per side, until soft and well marked; salt them.
4. Cut the vegetables into small pieces; drain the light mozzarella and cut it into cubes of about 1.5 cm.
5. Drain the rice, rinse it under cold water and drain well.
6. Combine the rice, vegetables and mozzarella; dress with the olive oil, a pinch of salt and torn basil and toss.