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Clementine rice salad recipe

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This gorgeous salad uses seasonal clementines tossed in a sweet dressing with some added crunch from nuts and pomegranates. Perfect for a festive starter or healthy, colourful lunch over the Christmas holidays. See method

Serves 4 as a starter or 2 as a main
Takes 10 mins
329 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

6 clementines, 2 zested and juiced, 4 peeled and sliced into rounds
1 tbsp red wine vinegar
1 tsp maple syrup
3 tbsp olive oil
½ tsp sumac, plus pinch to serve
1 x 250g pack wholegrain microwave rice
1 small red onion, finely sliced
80g pack watercress
15g fresh mint leaves, sliced
50g chopped roasted salted pistachios
50g pomegranate seeds

1 of your 5-a-day and source of vitamin C

Each serving contains

Energy
1375kj
329kcal 16%
Fat
18g 26%
Saturates
3g 13%
Sugars
11g 12%
Salt
0.4g 7%

of the reference intake
Carbohydrate 31.6g Protein 6.7g Fibre 4.9g

Method

Whisk together the zest and juice of 2 clementines, the red wine vinegar, maple syrup, olive oil and sumac; season and set aside.
Peel the remaining clementines and slice into rounds; add the slices from 3 to a mixing bowl with the rice, red onion, watercress and fresh mint leaves.
Pour over the dressing and toss to coat. Divide among plates, then scatter with the chopped pistachios and pomegranate seeds, the remaining clementine slices and an extra pinch of sumac to serve.

Tip: Make the dressing up to 2 days ahead; store in the fridge. Swap the rice for quinoa, pearl barley or bulgur wheat.

See more Christmas starter recipes