Bombay potato & spinach pies
These spicy filo pies are ideal for a lunch with salad or as part of a buffet
Red rice & chicken salad with pomegranate & feta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g red Camargue rice
- zest and juice 2 lemons
- 4 tbsp extra-virgin olive oil
- pinch of caster sugar
- 1 small ready-roasted chickenskin discarded and meat shredded
- 50g almondtoasted and chopped
- 1 medium cucumberdeseeded, cut into diagonal chunky pieces
- 1 bunch spring onionschopped
- 100g feta cheesecrumbled
- 1 pomegranateseeds removed
- small handful dillfinely chopped
Nutrition: per serving
- kcal922
- fat48g
- saturates13g
- carbs56g
- sugars8g
- fibre3g
- protein69g
- salt4.07g
Method
step 1
Boil the rice in plenty of salted water until just cooked, about 30 mins.
step 2
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.
