Remove the vine leaves from the pot and bring to a rapid boil.

Chop the onion very finely and sauté in a pan until yellow. Add half of the vegetable stock and the rice to the pan. Swirl gently. Grate in the lemon zest.

Season with salt and pepper. When the stock has been absorbed, tear the mint leaves into the pan. The rice does not need to be fully cooked at this stage.

Place the vine leaf on a plate, stem side up. Place a spoonful of filling at the bottom of the leaf and gently fold the vine leaf roll into a loose roll. It should not be tight as the rice will swell when cooked.

Once all the vine leaf rolls are rolled, place them in the bottom of the pan, seam side down. Drizzle a generous amount of olive oil, the remaining vegetable stock and squeeze in the lemon juice.

Cook the vine leaf rolls over very low heat under the lid until the liquids have disappeared. This will take about an hour.

Serve the vine leaf rolls chilled.