Rice salad with pomegranate molasses

Name: Rice salad with pomegranate molasses
Yield: Serves 2
Cuisine: Turkish recipes
Ingredients: 150g basmati and wild rice; 1 ripe sliced avocado; 100g sliced cucumber; 60g crumbled feta; 50g pomegranate seeds; 1 tsp za’atar; 2 tbsp olive oil; 1 tbsp pomegranate molasses

Portion size: Serves 2
Hands-on time 20 min
Difficulty: easy

Vegetarian

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This is a fantastic vegetarian rice salad that you can easily pop in a tupperware for a healthy lunch. The avocado, feta and pomegranate seeds adds plenty of flavour and texture – you’ll be counting down the hours until lunch.

Check out filling salad recipes.

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Ingredients

150g basmati and wild rice
1 ripe sliced avocado
100g sliced cucumber
60g crumbled feta
50g pomegranate seeds
1 tsp za’atar
2 tbsp olive oil
1 tbsp pomegranate molasses

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Method

Put the rice in a saucepan and pour in enough cold water to cover by 2-3cm. Bring to the boil and simmer for 12-15 minutes until tender. Drain and cool under cold water. Put in a large bowl.
Add the avocado, cucumber, feta and pomegranate seeds to the rice and season well.
For the dressing, combine the za’atar, olive oil and pomegranate molasses in a small bowl. Pour over the rice, then toss together. Divide the rice salad evenly between two containers. Seal and chill until needed.
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