Jamie Magazine
By Andy Harris
Recipe From
Jamie Magazine
By Andy Harris
400g 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
800g ripe tomatoes
5 tablespoons red wine vinegar
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