This is incredibly easy – a sort of cheat’s pilaff, adapted from Rose Prince’s New English Kitchen. The original is made with aubergines instead of courgettes, and you could mix and match them.
- 4 tbsp olive oil
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 4 sticks celery, chopped
- 2 green or yellow courgettes (or a mixture), diced
- ½ tsp salt
- 2 tsp ground cumin seeds
- 400g cooked long-grain rice, cooled
- 100ml water or vegetable stock
- 100g green pumpkin seeds
- 10 fresh mint leaves, torn
- 1. Heat the oil in a wide-bottomed pan. When hot, fry the garlic, onion, celery and courgettes with the salt and cumin for 5 minutes, stirring occasionally, until tender. Stir in the rice and water or stock. Simmer until the liquid has been absorbed.
- 2. Stir in the pumpkin seeds and mint. Check the seasoning and serve.
Per serving: 402kcals, 24.3g fat (3.7g saturated), 10.5g protein, 38.2g carbs, 2.8g sugar, 0.7g salt
You could make this a more substantial dish by garnishing it with hard-boiled egg wedges and grated cucumber.
A fresh, light young rosé. Try one from France’s Loire Valley.