Rice Salad with Grilled Avocado and Pesto

Ingredients
Serves 2
150g/6oz Brown Rice
2tbs Pesto
3-4 tbsp Low Fat Crème Fraiche
6 Cherry Tomatoes, halved
1 Avocado
1 Lemon
Salad leaves to serve
Method
Rinse the rice in a sieve until the water runs clear.
Place the rice in a pan of boiling water, simmer for about 15 minutes until cooked.
Drain and leave to cool.
Mix together the pesto and crème fraiche, stir into the cooled rice with the tomatoes.
Place the rice salad on a serving plate
Peel and de-stone the avocado cut, into thick wedges, leave this until the last minute, as it will discolour.
Heat a griddle pan and cook the avocado for about 1-2 minutes on each side until it has the griddle marks on it.
Place the avocado on top of the rice and squeeze the lemon on top.
Serve with salad leaves.