Greek Lamb Rice with Cucumber and Olive Salad

Steps

1. a full kettle to the boil.
2. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. While rice cooks, grate courgette and set aside. Roughly chop mint leaves and shred lettuce. Place mint and lettuce in a medium bowl and set aside.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb mince and Greek spice mix for about 4 minutes, until browned. Break up mince with a wooden spoon as it cooks. Reduce heat to medium and add tomato sofrito and stock. Stir and cook for about 3 minutes, until sauce thickens slightly.
5. While lamb mince cooks, dice cucumber 1cm and finely slice red onion (if using). Add to bowl with lettuce and mint. Add all remaining cucumber salad ingredients to bowl and toss to combine. Season to taste with salt and pepper.
6. Fold courgette through cooked Greek lamb mince and season to taste with salt and pepper.
7. divide cooked rice between bowls and top with Greek lamb mince and cucumber and olive salad.