Dig into our mouth-watering mussel, olive and tomato rice pot, it will fill your belly and give your brain a boost!

SERVES 4

INGREDIENTS
400 g tin chopped tomatoes
Salt and pepper
1 cup rice
2 tbsp olive oil
Zest and juice of 1 lemon, plus wedges to serve
400 g rosa tomatoes, sliced lengthways
4 x 85 g tin mussels
200 g green olives, pitted
1 tbsp chopped parsley
To serve 
Handful of rocket

METHOD
1. Place 150 ml water, the chopped tomatoes and a large pinch of salt in a pot over high heat and bring to the boil. Add the rice, decrease to a low heat and cover (leaving a small gap for steam). Cook until the water has been absorbed, 12–15 minutes. Uncover and set aside.
2. Heat oil, lemon zest and juice in a pan over a medium-high heat. Add the rosa tomatoes and cook for about 2 minutes. Add the mussels and olives and cook for another 5 minutes. Add the parsley and season.
3. Toss the mussel mixture with the rice and serve with lemon wedges and rocket.

Chefs Tip: Mussels are low in fat, high in protein and an excellent source of vitamin B12, which supports your nervous system. They’re also packed with selenium for immune function, and manganese for bone health.

Photography: HMimages.co.za