Light Rice Salad

Method

1. Cook the basmati rice according to package instructions, then drain and cool in ice water.
2. Cut the zucchini into small cubes.
3. Cut half a bell pepper into thin strips, matching the size of the zucchini.
4. Cut the eggplant into cubes of the same size.
5. In a pan, heat a drizzle of extra virgin olive oil and sauté the zucchini, bell pepper, and eggplant. Season with salt and cook for 4-5 minutes until tender but still crunchy. Let cool.
6. Chop the fresh basil.
7. Squeeze half a lime to obtain the juice.
8. Cut the feta cheese into small cubes.
9. Once all ingredients are cool, combine the drained rice, vegetables, basil, lime juice, and a little olive oil. Adjust salt to taste.
10. Plate the salad and top with the feta cubes.