Wash the rice well and then cook as per instructions.
When cooked refresh under cold water to prevent overcooking.
Peel and dice the onion and garlic, cut the pepper into small dice, de seed the tomato and cut into small dice.
Pick the leaves from the stems of the parsley and mint and finely slice, chop the chives. Zest and juice the lemon.
Heat a large saucepan on a medium heat, when warm add the olive oil, then add the onion and pepper and cook slowly for 2 minutes, add the tomato, garlic and capers and cook for 3 minutes or until they have softened. Remove from the heat and add the herbs and lemon juice and zest. Season with the salt and pepper and mix well.
Wash the vine leaves well under water.
Add a large spoonful of rice to each leaf, fold over and then tuck the ends in before rolling over again, continue until all the mix is used.
Warm the vegetable stock up in a large saucepan, add the vine leaves and poach for 5 minutes to warm them thru.
«This dish can be changed by adding things like feta cheese or haloumi to the mix.»