Ingredients
- 250g red Camargue rice
- zest and juice 2 lemons
- 4 tbsp extra-virgin olive oil
- pinch of caster sugar
- 1 small ready-roasted chicken, skin discarded and meat shredded
- 50g almond, toasted and chopped
- 1 medium cucumber, deseeded, cut into diagonal chunky pieces
- 1 bunch spring onions, chopped
- 100g feta cheese, crumbled
- 1 pomegranate, seeds removed
- small handful dill, finely chopped
Method
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Boil the rice in plenty of salted water until just cooked, about 30 mins.
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Meanwhile, make the dressing and prepare the other ingredients. Place the lemon zest and juice, and olive oil in a jam jar with a fitted lid. Add seasoning and the sugar and shake well. Drain cooled rice and tip into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss through the rest of the ingredients.