Spinach, chick pea, pomegranate, date and crispy rice salad

Serves: 8 Prepare & Cook:

Ingredients

  • 150g basmati rice
  • 80g SpinneysFood Baby Spinach
  • 3 x 400g cans SpinneysFood Chick Peas, drained
  • 270g feta, crumbled
  • 150g pomegranate seeds
  • 200g medjool dates, pitted and chopped
  • 1 bunch mint, leaves picked and thinly sliced
  • 1 bunch coriander, leaves picked and finely chopped
  • 100g pistachios, roughly chopped
  • 4 tbsp extra virgin olive oil
  • 2 tbsp olive oil

Method

  1. Cook the rice according to pack instructions, then drain well.
  2. Put the spinach, chick peas, feta, pomegranate seeds, dates, mint, coriander and pistachios in a large bowl. Drizzle with the extra virgin olive oil and toss to combine.
  3. Set a large frying pan with 1 tbsp olive oil over a medium-high heat. Fry one-third of the drained rice for 8-10 minutes, or until crisp and golden. Season, tip into a bowl and keep warm while you fry the remaining rice.
  4. Toss the crispy rice through the salad and serve.

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