Heat the oil in a large frying pan, add the leek, courgette, lemon rind, garlic and a little salt and pepper and cook gently over a medium-low heat for 5 minutes.
Add the rice, stir once and pour in the hot stock. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
Stir in the beans and peas, cover and cook for a further 5 minutes.
Remove the pan from the heat and leave to stand for 5 minutes. Stir in the lemon juice and herbs and serve scattered with the flaked almonds.