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

Easy
January 2018

Easy
January 2018

Test kitchen approved

Serves 2
Hands-on time 20 min

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.

Vegetarian recipes

Nutrition: per serving

Calories: 642kcals
Fat: 33.3g (9g saturated)
Protein: 14.9g
Carbohydrates: 67.4g (8.5g sugars)
Fibre: 6.5g
Salt: 0.8g

Nutrition: per serving

Calories: 642kcals
Fat: 33.3g (9g saturated)
Protein: 14.9g
Carbohydrates: 67.4g (8.5g sugars)
Fibre: 6.5g
Salt: 0.8g

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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

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.