Ingredients
250g long grain rice
250g bunch asparagus,
cut in bite-size pieces
1 red pepper, seeded and chopped
2 marrows
2 tomatoes
3 tbsps olive oil
Grated zest and juice of one lemon
Two 125g packs mini mozzarella, halved (or two 125g balls mozzarella, chopped)
1 large bunch mint leaves, shredded

Method

Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further three to four minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain through sieve and hold under the cold tap until cool.

Roughly chop the onion, marrows and pepper.

Heat some olive oil and lightly fry the vegetables. Keep crunchy. Add to the rice, together with chopped fresh tomatoes, seasoning and mint.

Finish the salad with some olive oil. You can also add some mozzarella balls.

Anton Dougall is an Expert on Maltese food.