Tomato & Olive Baked Rice With Tzatziki

Halve the cucumber lengthwise and scoop out the seeds. Cut into strips and finely dice before adding to a bowl with the yoghurt. Grate in the garlic, then finely chop the mint and add that in too. Zest and juice the lemon into the yoghurt, then season with salt and pepper before giving it a good mix.

Get the rice base into a pot over a medium heat and add the spinach. Cover with a lid and stir occasionally until the spinach has wilted and the rice is piping hot. Serve the rice topped with the tzatziki and more fresh mint, if you like.