Brown rice salad with peas, boiled egg and zucchini

Ingredients

For 1 serving

• Brown rice70 g
• Peas80 g
• Zucchini150 g
• Eggs1
• Grana Padano10 g
• Extra virgin olive oil8 g
• Mintto taste
• Saltto taste

Contains: lactose, eggs,

In season: April – June

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 but with separate grains.
2. Meanwhile bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 9 minutes; cool it in cold water, peel it and cut it into wedges.
3. Wash and trim the courgettes and cut them into roughly 1 cm dice. Put them in a frying pan with the peas and a splash of water and cook over a medium heat for 6–8 minutes, stirring, until the courgettes are tender and the water has evaporated; season lightly with salt.
4. Drain the rice, rinse it under cold water and drain well.
5. Mix the rice with the vegetables, add the egg, the Grana Padano shaved with a vegetable peeler and the torn mint, and dress with the raw olive oil.