Rice Salad With Pomegranate, Feta, Toasted Pine Nuts and Orange Vinaigrette Recipe
by GBC Kitchen
4-6
15 minutes
Ingredients

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
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