I first made a variation on this salad before Christmas, and when trying to decide what to make for lunch at work this week I thought I’d give this another go, with some changes like the addition of cranberries and pomegranate molasses. It worked out pretty well too – although it’s not the prettiest of salads to photograph, that’s for sure!
Ingredients List
For the Salad
- Brown rice
- Mint
- 1/2 pomegranate
- Dried cranberries
- Walnuts
- Goat’s cheese
For the Dressing
- Olive oil
- Juice of 1/2 lemon
- Swig of pomegranate molasses
- Salt and pepper to taste
I got my pomegranate from the local Turkish supermarket and it was yellow inside – which I was assured was fine to eat – it tastes good, but doesn’t have the same colour impact in the salad as the red seeds would have!
Steps
- Cook your rice using your preferred method – I use a rice cooker
- Remove the seeds from the pomegranate, and put as much of the juice as possible in a small bowl
- Add the oil, lemon juice and pomegranate molasses to the juice and whisk together. Season with salt and pepper and leave aside
- Chop your walnuts, mint and goat’s cheese
- When the rice is cooked and cooled add it to a large bowl
- Add the pomegranate seeds, cranberries and walnuts
- Add the mint and goat’s cheese
- Pour the dressing over and stir to mix everything through
- Enjoy!
My pomegranate!
Step 2: Remove the seeds
Step 3: Make the dressing
Step 4: Chop all ingredients
Step 5: Put the cooked rice in a bowl
Step 6: Add cranberries, pomegranate and walnuts
Step 7: Add mint
Step 7: Add goat’s cheese
Step 8: Add dressing and stir to combine
What have you been having for lunch this week?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!