This a bento version of a salad that I have all the time. The picture is actually quite old but when I was doing a bit of rejigging the other day I realised that the recipe wasn't on my blog at all! It's a lovely way of using up courgettes from the garden and I like to put vinaigrette over the top if it but if you don't want to then it's lovely without too. The saltiness of the feta and olives is lovely with slightly blander courgettes and rice. Again it can be made the night before packed in a lunch box and taken to work the next morning.
Courgette, Feta and Olive Rice Salad (adapted from Good Food Magazine May 2004)
(12 WW ProPoints per serving)
60g white basmati and wild rice
1/2 courgette, sliced
6 black olives, sliced
30g feta cheese, chopped/crumbled
For the vinaigrette
2 tsp olive oil
1/2 tbsp vinegar
1/2 tsp mustard
salt and pepper
Cook the rice according the packet instructions, usually 25 mins, then drain and rinse under cold water. Put into a bowl and set aside.
Meanwhile, spray a frying pan with cooking spray and fry the courgette until it is golden brown on both sides. Leave to cool.
Then make the vinaigrette, put the olive oil, vinaigrette and mustard in a jar with a lid, season and then shake.
When the courgette is cool, add it to the rice along with the olives and feta. Mix to combine. Pour over the vinaigrette and serve