Veg Rice Bowl With Marinated Mozzarella

Add the rice and 350ml [700ml] cold water with a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low, cover and cook for 10-15 min or until the water has absorbed then set aside

Meanwhile, top and tail the courgette[s] then slice in half lengthways

Chop the courgette halves into bite-size pieces

Heat a large, wide-based pan (preferably non-stick) over a high heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the courgette with a pinch of salt and cook for 3-4 min or until starting to soften and brown slightly

Meanwhile, slice the cherry tomatoes in half

Add the tomatoes and the oregano to the courgette and cook for a further 2-3 min

Meanwhile, finely chop the basil leaves and stalks, keeping the leaves and stalks separate

Add the basil stalks to the pan (save the chopped leaves for the next step)

Grind the fennel seeds finely in a pestle and mortar

Combine the fennel seeds, balsamic vinegar, honey, Dijon mustard, basil leaves and a pinch of salt and pepper - this is your dressing 

Cut the mozzarella into small, bite-size pieces then add it to the dressing 

Toss gently to coat each piece of mozzarella

Chop the rocket roughly

Once the rice is cooked, stir the chopped rocket through