Zesty salmon and rice pot

Ingredients

• 125g Co-op basmati rice, washed well in a sieve
• ½ veg stock cube or 1tsp stock powder (store cupboard)
• Pinch chilli flakes and black pepper (store cupboard)
• 250g pack Co-op Irresistible Garden vegetable medley, larger veg chopped
• 2 pack Co-op salmon fillets, skin removed
• Handful (50g) green olives, sliced
• 1 lemon, zested, lemon cut into quarters

Method

1. Pour 350ml boiling water into a lidded shallow casserole dish, add stock powder, pinch of chilli flakes and black pepper.
2. Add the washed rice, stir, cover with a lid and bring to a gentle simmer. Cook over a low heat for 5 minutes.
3. Stir in the vegetables, add the salmon and any remaining herb dressing from the pack, scatter with olives and lemon zest.
4. Cover again with the lid, bring back to a simmer and cook over a low heat for 8 minutes.
5. Remove from the heat and leave for 4 minutes before serving with lemon wedges to squeeze over.