Rice Bowl

Ingredients

• 200 g natural and wild rice blend
• Salt
• 1 large zucchini (300 g)
• 250 g Cherry Tomatoes
• 0.5 small watermelon (400 g)
• 0.25 bunch basil (5 g)
• 200 g feta (45% fat in the cream)
• 1 Organic lemon
• 0.5 tbsp honey
• 1 tbsp white balsamic vinegar
• 2 tbsp olive oil
• Pepper

Instructions

1. 1.

   Cook rice according to package instructions in boiling salted water for 30 minutes until al dente, then drain, rinse and let cool.

2. 2.

   Meanwhile wash and trim zucchini and tomatoes. Dice zucchini into ~1 cm cubes, halve tomatoes. Halve watermelon and cut into ~½ cm thick wedges. In a hot grill pan grill watermelon and zucchini on all sides over medium heat for 3–4 minutes.

3. 3.

   Wash basil, shake dry, pluck leaves and finely chop. Drain feta and cube it.

4. 4.

   Rinse lemon under hot water, dry and grate zest, then squeeze juice. Mix 2 tbsp lemon juice with honey, vinegar, oil and basil; season with salt and pepper.

5. 5.

   Fluff rice and stir in lemon zest and a touch of pepper. Divide onto bowls, top with zucchini, watermelon, tomatoes and feta. Drizzle dressing and serve.