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Minty summer rice salad
- 250g long grain rice
- 250g bunch asparagus , cut in bite-size pieces
- 1 red pepper , seeded and chopped
- 3 tbsp olive oil
- garted zest and juice 1 lemon
- 2 x 125g packs mini mozzarella , halved (or 2 x 125g balls mozzarella, chopped)
- 1 large bunch mint leaves, shredded
Directions:View on BBC Good Food
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