Enjoy a medley of wonderful textures and flavours in this new way with some of summer’s best produce.
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Put the onion into a small bowl and mix with the vinegar, sugar and a pinch of salt. Toss the courgette with 1 tbsp of the oil, and season. Heat a griddle pan until very hot. Add the courgette in batches, cooking for 2-3 minutes per side, until deep brown lines appear. Set aside.
Heat the black rice pouch according to pack instructions, then tip ½ of it onto a large platter, breaking the clusters up as you go. Top with the courgette, melon and chopped basil and scatter the rest of the rice over, in small clumps.
Crumble over the feta and dot over the onions, drizzle with the rest of the oil and finish with lots of freshly ground black pepper.
The black rice has a wonderfully nutty flavour and chewy texture. If you don’t have any it can be swapped for cooked brown or wild rice, freekeh or bulgur.