1 leek, washed finely sliced
5 spring onions, finely sliced (both light green and dark green)
1 bunch flat-leaf parsley
1 bunch dill
300 g baby spinach, washed
2 garlic cloves, grated
1 zucchini, grated
½ cup jasmine rice (or long grain)
400–500 ml stock (I used chicken)
Greek feta
Lemon

Heat a tablespoon of olive oil in a pan with a lid, add leek and spring onions, cook for a minute or so until soft. Add washed baby spinach, toss, then put on lid and leave to wilt for a few minutes. Add zucchini, half your parsley, half your dill, garlic, rice, 2 tablespoons of olive oil and pour over stock. Give it all a toss. Season. Put lid on, reduce heat to very low, and cook for 25–30 minutes, or until rice is tender. There should still be some stock left and it will be lovely and relaxed. If your rice has absorbed all the stock, add a splash more – how brothy you like it is personal, the rice will absorb more as it rests.

Cover and leave to rest for 5 minutes. Zest over lemon, add remaining herbs (leave some to garnish if you like finishing touches) and crumble in a good chunk of feta. Check seasoning and adjust. Fold through. Serve into bowls, top with more feta, a good drizzle of olive oil, a squeeze of lemon and any remaining herbs.

This is also delicious served at room temp.