Wild rice, kale, chilli and pomegranate salad
Wild rice, kale, chilli and pomegranate salad
This hearty Turkish-style salad hits the spot as a main meal or as a side show. I’ve served it with couscous and roast chicken for a Middle Eastern spin on the traditional Brit Sunday fayre, or as a weekday detox lunch. My other half has commented that he could “happily live on it every day”. Either way, it strikes the right balance between healthy (thanks to the superfood ingredients) and satisfying (due to the sumac and chilli kick). The recipe is taken from chef John Gregory-Smith’s delightful Turkish Delights (£19,99, Kyle Books); @mightyspice
Serves 4-6
Ingredients
For the salad
- 350g mix of black, red, brown and white rice
- 150g kale
- A handful finely chopped dill
- 2 handfuls finely chopped flat-leaf parsley leaves
- A handful finely chopped mint leaves
- 1 red chilli, deseeded and finely chopped
- 200g walnuts, lightly crushed
For the dressing
- 4 tbsp olive oil
- 3 tbsp pomegranate molasses
- Juice of 1 lemon
- 1 tsp caster sugar
- 1 tsp sumac
- Sea salt and freshly ground black pepper
Method
- Cook the rice in a large pan of boiling water according to packet instructions, starting with the variety that takes the longest and adding the rest at appropriate times so that they all cook perfectly. Drain and rinse under cold running water. Set aside to drain.
- Meanwhile, cook the kale for 2 to 3 minutes in a large pan of boiling water. Drain and refresh under cold running water. When cold, drain thoroughly and squeeze out the excess water with your hands.
- Whisk all the dressing ingredients together in a small bowl.
- Put the drained rice in a large mixing bowl and add the kale, herbs, chilli and half the pomegranate seeds and walnuts. Pour in three-quarters of the dressing and mix everything together thoroughly.
- Tip the salad on to a serving dish and pour over the remaining quarter of the dressing. Top with the remaining pomegranate seeds and walnuts and serve immediately.
