Rice salad with Pesto / Eggplant and Cherry Tomatoes WW

Here is the recipe for WW pesto / eggplant and tomato rice salad, a tasty light salad, easy and simple to make for a starter or summer meal.

Ingredients for 4 people: - 10 SP / person -

• 180 g of rice


• 200 g cherry tomatoes


• 200 g eggplants


• 100 g of basil pesto


• 6 light mozzarella dumplings


• salt pepper

Preparation:

Cook the rice in boiling salted water as indicated on the package. Then drain it.

Wash the aubergines and then grill them in the oven or on the grill.

In a salad bowl put the rice and add the pesto little by little mixing with a spatula.

Then add the chopped tomatoes, mozzarella and eggplant, salt pepper and mix everything.

Place your light salad in the fridge until ready to serve.