• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, stock powder and 1 tbsp (2 tbsp) butter.
• Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with half the Lemon-Pepper Seasoning (use all for 4 servings) and salt.
• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then tilapia. Cook for 3-4 min, then add garlic puree. Flip and cook for 3-4 min, until tilapia is cooked through.**
• Remove from heat, then cover to keep warm.

• Core, then chop tomato into 1/2-inch pieces.

• To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
• Add tomatoes, spring mix and feta. 
• Toss to combine just before serving.

• Fluff rice with a fork.
• Divide tilapia, rice and salad between plates.
• Serve yogurt sauce alongside or drizzle over top.

If you've opted for tilapia, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with half the Lemon-Pepper Seasoning (use all for 4 servings) and salt. Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tilapia. Cook for 3-4 min, then add garlic puree. Flip and cook for 3-4 min, until tilapia is cooked through.**