Rice salad with pomegranate, feta, toasted pine nuts and orange vinaigrette

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

Wash and roughly chop the kale, then dry thoroughly. In a large bowl mix together the kale with the leftover rice

Take the pine nuts and, in a dry pan over medium heat, toast until golden brown

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

Spoon into serving plates, then top with the remaining pine nuts, pomegranate seeds, feta cheese and orange zest to garnish