Nutrition and extra info
Nutrition: per serving
- kcal922
- fat48g
- saturates13g
- carbs56g
- sugars8g
- fibre3g
- protein69g
- salt4.07g
Ingredients
- 250g red Camargue rice
Rice
r-eye-sRice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- zest and juice 2 lemons
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp extra-virgin olive oil
- pinch of caster sugar
- 1 small ready-roasted chicken, skin discarded and meat shredded
Turkey
terk-eeWhile it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 50g almond, toasted and chopped
Almond
arr-mund or al-mundSweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 1 medium cucumber, deseeded, cut into diagonal chunky pieces
- 1 bunch spring onions, chopped
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 100g feta cheese, crumbled
- 1 pomegranate, seeds removed
Pomegranate
pom-ee-gran-atNow mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- small handful dill, finely chopped
Method
Boil the rice in plenty of salted water until just cooked, about 30 mins.
Meanwhile, make the dressing and prepare the other ingredients. Place the lemon zest and juice, and olive oil in a jam jar with a fitted lid. Add seasoning and the sugar and shake well. Drain cooled rice and tip into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss through the rest of the ingredients.
Comments, questions and tips