Rice Salad with Pomegranate and Avocado

Charmaine Lu -

  • 150g mixed basmati and wild rice
  • 1 sliced avocado
  • 100g sliced cucumber
  • 75g crumbled feta
  • 50g pomegranate seeds
  • 1 tsp za’atar mix
  • 2 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • Place the rice in a pan and pour in enough water to cover by 3cm. Boil then simmer for 15 mins or until tender, then drain and cool under the cold tap. Place in a large bowl and stir in the cucumber, feta, avocado and pomegranate seeds. Season well.
  • Mix the za’atar, olive oil and molasses in a small jug, then pour all over the rice mixture and toss together. Serve in bowls with some chopped herbs scattered over the top, and enjoy.
20 mins
2 serving