Venere rice with crisp vegetables and goat's cheese balls in two sesame coatings

I wash and prepare the vegetables.

I cut them into sticks and the leek into rounds.

I sauté the vegetables over a high heat in a frying pan with a little oil.

They should stay crisp. Once cooked, I add salt and pepper.

I prepare the Venere rice.

I cook it in lightly salted water for the time on the packet, in my case 18 minutes.

Once cooked, I drain it.

I put it in the pan with the vegetables.

I add chopped parsley and a drizzle of oil and cook for a few minutes to absorb the flavours.

I arrange the rice in the centre of the plate using a food ring.

I put white and black sesame seeds separately into two little bowls.

I divide the goat's cheese into 12 small pieces and shape into balls, coating them in sesame seeds.

I arrange 6 balls on each plate, alternating colours, and add a little more parsley and oil.
Tasty and light! The goat's cheese gently contrasts with the sweet vegetables. Excellent for vegetarians and others!