Hot Greek Salad-ish

SERVES 4

HANDS-ON TIME 25 MINUTES

COOK TIME 25 MINUTES

Ingredients

1 red onion, finely chopped
1 cup grated zucchini
3 tablespoons olive oil
6 garlic cloves, finely chopped
Baby fist of chopped flat-leaf parsley
1⁄2 cup frozen kale
1⁄2 teaspoon sea salt
50g butter
1 cup short-grain white rice
2 cups chicken stock
60g taleggio cheese, sliced (or any other soft, oozy cheese, such as mozzarella or brie)
2 garlic cloves, extra, sliced
400g tin cherry tomatoes
1 Lebanese cucumber, roughly chopped 3 tablespoons kalamata olives
3 tablespoons chopped dill and mint (combined) 1 tablespoon white wine vinegar

Method

1. Preheat oven to 200°C. In an ovenproof pan, fry the onion and zucchini in 1 tbs of oil over medium heat for 5 minutes, or until soft but not coloured.

2. Add the garlic, parsley and kale and sauté for another 5 minutes, or until combined and fragrant. Season to taste with salt.

3. Add butter and rice, and stir until the rice is fully coated and the butter has melted. Pour in the stock and stir. Put the pan in the oven for 20 minutes. Place the taleggio on top and bake for another 5 minutes.

4. Meanwhile, heat another tablespoon of oil in a frying pan over medium-high heat and fry the extra garlic for 2 minutes. Add the cherry toms and cook for another 3 minutes. This is called a passata party.

5. Toss together the cucumber, olives, dill, mint, vinegar and remaining tablespoon of oil. Place the garlicky tomatoes and fresh salad on the baked rice. Now, just forget the rules. Scoop and slide.

NUTRITION (per serve) 2009kJ/481cal. Protein 12.8g. Carbs 50.3g. Sat fat 6.3g. Fibre 5.5g. Sugars 8.1g. Sodium 539mg