Red rice & chicken salad with pomegranate & feta

30-60 minutes 4 servings almond almonds caster sugar chicken cucumber cucumbers dill extra-virgin olive oil feed friends feta cheese left overs leftovers lemon lemons lunch lunchbox mains over 800 kcal pomegranate pomegranates rice salad spring onion spring onions summer

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

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.