Red rice & chicken salad with pomegranate & feta

• red Camargue rice↗250g g
• zest and juice 2 lemons
• extra-virgin olive oil↗4 tbsp tbsp
• pinch of caster sugar
• small ready-roasted chicken1

  skin discarded and meat shredded

• almond↗50g g

  toasted and chopped

• medium cucumber↗1

  deseeded, cut into diagonal chunky pieces

• bunch spring onions↗1

  chopped

• feta cheese↗100g g

  crumbled

• pomegranate↗1

  seeds removed

• small handful dill↗

  finely chopped

Step-by-step instructions

1. 1

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

2. 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.