For the rice:
120g basmati rice
240ml water
20ml olive oil
For the vegetables:
160g asparagus, trimmed
160g Chinese cabbage, kale or Brussels sprouts, sliced
160g, green zucchini, cubed
160g, long beans, cut into 4cm-lengths
½ tsp salt
½ tsp pepper
5ml lemon juice
100ml vegetable broth
½ teaspoon thyme, chopped
20ml extra virgin olive oil
2 tbsp fresh mint leaves, sliced
1 tbsp spring onions, sliced
½ tsp lemon zest
Toss well and serve.