5ml lemon-infused olive oil

50g chopped onions

2 finely chopped garlic cloves (to taste)

50g zucchini ribbons

100g asparagus

100g frozen peas (I use Woolies’ minted peas – delish!) – cover with boiling water, no need to cook, this way the colour stays vibrant 🙂

140g cooked brown rice

Salt and Pepper to taste

30g crumbed low fat feta

1 lemon

Fry onions and garlic in olive oil.  Add cooked rice and fry for a minute or two.  Add zucchini ribbons, asparagus and season.  Lower heat and add 100ml water.  Cook for a few minutes, stir in peas and remove from heat.  1/2 the lemon and squeeze the fresh juice over the dish.  Cook slightly.  Top with feta and serve with lemon slices.

Serves 1:  2 CC, 1 Prot, 3 Veg, 1 Fat

Replace feta with chicken or pork for a “non-vegetarian” meal 🙂