Rice salad with pomegranate, feta, toasted pine nuts and orange vinaigrette
by
- Side
- Easy
- 4-6
- 15 minutes
PT15M
Ingredients
Orange Vinaigrette
- 60g of Carapelli 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
1
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
2
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
3
Take the pine nuts and, in a dry pan over medium heat, toast until golden brown
- 40g of pine nuts
4
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
5
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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Rice salad with pomegranate, feta, toasted pine nuts and orange vinaigrette
