Ingredients (Serves 4-6)
350g basmati rice
Handful of dill (finely chopped)
2 handfuls of parsley leaves (finely chopped)
Handful of mint leaves (finely chopped)
1 red chilli (deseeded and finely chopped)
200g pomegranate seeds
55g walnuts (lightly crushed)
4 tbsp olive oil
3 tbsp pomegranate molasses
Juice of one lemon
1 tsp of sumac
1 tsp of honey
Cook the rice according to the instructions on the packet, then drain, rinse under cold water and put to one side.
Meanwhile steam the kale for 3-4 minutes, until soft, then drain and put to one side.
Put all of the dressing ingredients into a cup or small jug and whisk together until blended.
Put the rice into a large mixing bowl and add the kale, herbs, chilli, walnuts and half of the pomegranate seeds. Pour in 1/2 of the dressing and mix it all together.
Put all of the salad onto a serving dish and pour over the remaining dressing. Top with pomegranate seeds and parsley before serving.
Recipe by The Goodness of Greens, edited by Claire Rogers and slightly adapted from The Week (September edition).