- 400 g long grain rice
- 3 courgettes , (550g)
- olive oil
- ½ a bunch of fresh basil
- ½ a bunch of fresh flat-leaf parsley
- ½ a bunch of fresh mint
- 4 tablespoons thick Greek-style yoghurt
- 1 lemon
- TOMATO FILLING
- 800 g ripe tomatoes
- 5 tablespoons red wine vinegar
- Cook the rice according to packet instructions. Drain, then place in a large bowl and set aside to cool.
- Thinly slice the courgettes lengthways with a mandolin or sharp knife, then cook in a pan of salted boiling water for 2 to 4 minutes, until tender. Drain, and dry on paper towel.
- Lightly grease a 24cm ring mould. Line the mould with the courgette slices, slightly overlapping, and press into the sides.
- Pick the basil, reserving the baby leaves and finely chopping the rest. Pick the parsley leaves and finely chop the stalks, then pick and finely chop the mint leaves, discarding the stalks.
- Add 4 tablespoons of oil, the chopped herbs, yoghurt and lemon juice to the rice, mix well and season. Spread over the courgette, pressing down firmly to compact.
- Trim any overhanging courgette, cover with clingfilm and chill for 2 to 3 hours.
- Meanwhile for the filling, peel, deseed and dice the tomatoes, then combine with the vinegar and 6 tablespoons of oil in a bowl. Season and leave to to marinate for at least 30 minutes.
To serve, carefully invert the mould onto a serving plate. Spoon the tomato filling into the centre and drizzle over the lovely tomato juices. Scatter over the small basil leaves, slice and serve.
Source: Jamie Oliver