Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Boil the rice in plenty of salted water until just cooked, about 30 mins.
  • 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.