Rice salad with pomegranate, feta, toasted pine nuts and orange vinaigrette
- Side
- 4-6
- 15 minutes
This fresh and zesty salad combines the sweet and slightly acidic taste of an orange vinaigrette with the earthy, nutty flavours of toasted pine nuts and kale. Topped with crisp pomegranate seeds and feta, this salad is perfect as a light main or as a side.
Ingredients
Metric
Imperial
Orange Vinaigrette
- 60g of extra virgin olive oil
- 1 tsp honey
- 4g of apple cider vinegar
- 15ml of fresh orange juice
Salad Base
- 250g of kale
- 100g of cooked rice
Garnish
- 40g of pine nuts
- 100g of pomegranate seeds
- 100g of feta, crumbled
- 1 pinch of orange zest
Method
For the vinaigrette, mix together the honey, apple cider vinegar and orange juice. Slowly pour in the olive oil while whisking until emulsified. Season with salt and pepper to taste
- 60g of extra virgin olive oil
- 1 tsp honey
- 4g of apple cider vinegar
- 15ml of fresh orange juice
Wash and roughly chop the kale, then dry thoroughly. In a large bowl mix together the kale with the leftover rice
- 250g of kale
- 100g of cooked rice
Take the pine nuts and, in a dry pan over medium heat, toast until golden brown
- 40g of pine nuts
To the kale mix, add half of the toasted pine nuts, pomegranate seeds and feta cheese, then pour over the vinaigrette and toss to combine
- 100g of pomegranate seeds
- 100g of feta, crumbled
Spoon into serving plates, then top with the remaining pine nuts, pomegranate seeds, feta cheese and orange zest to garnish
- 1 pinch of orange zest
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