Crispy breaded courgette in lemon sauce with greens and rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Courgette (while the rice is resting)

• Add generous amount of oil to the frying pan and place over medium heat.
• Cook both sides of courgette until golden brown.
• Take out of the pan and let it rest.

Step 3: Vegetables

• Add 1 tablespoon of oil to wok or frying pan and place over medium to high heat.
• Add in vegetables, season with salt and stir continuously for 1 minute.
• Add a little water just to cover the bottom of the pan and cook with lid on until the vegetables are tender.

Step 4: Sauce

• Heat in microwave for 1 minute (or over a medium heat on the hob) and pour over courgette.

(Steps 2 and 3 can be done simultaneously.)