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Courgette & tomato rice sformato
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Total Time:
50 minutes
Ingredients:
  • 400 g long grain rice
  • 3 courgettes (550g)
  • ½ a bunch of fresh basil
  • ½ a bunch of fresh flat-leaf parsley
  • ½ a bunch of fresh mint
  • 4 tablespoons thick Greek-style yoghurt
  • 800 g ripe tomatoes
  • 5 tablespoons red wine vinegar
Instructions:
  • Prepare the rice following the package directions. Drain and transfer to a large bowl to cool. Slice the courgettes thinly lengthwise using a mandolin or sharp knife. Boil in salted water for 2 to 4 minutes until tender. Drain and pat dry. Lightly grease a 24cm ring mould and line with overlapping courgette slices, pressing them into the sides. Mix chopped basil, parsley, mint, oil, yogurt, and lemon juice with the rice. Season and spread over the courgette, pressing down firmly. Trim excess courgette, cover with clingfilm, and chill for 2 to 3 hours. For the filling, dice tomatoes and combine with vinegar and oil. Marinate for 30 minutes. To serve, invert the mould onto a plate. Fill the center with tomatoes and their juices. Garnish with basil leaves, slice, and enjoy.

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