Risotto rice can also work well in salads!

Method (serves 4)

• Preheat the oven to 200°C/ Gas mark 6. Toss the courgettes in the olive oil and place on a baking tray at the top of the preheated oven.
• Bake the courgettes for 15 - 20 minutes until they are soft and beginning to brown. 
• Place the rice in a saucepan and add the stock. Bring to a simmer and cook for 12 minutes until soft. Allow to cool. 
• Toast the pine nuts in a dry frying pan until golden. 
• When the courgettes are cooked and golden remove from the oven and add to the pine nuts and rice. 
• Squeeze the lemon juice over and season with salt and pepper. 
• Add the crumbled feta and fresh mint and mix well. 
• Keep in the fridge until required. Pack up one quarter of this salad in an insulated lunchbox to keep cool until lunchtime.