Crispy Rice Pomegranate Salad

Ingredients

1 large bunch parsley

1 large bunch dill

1 large bunch coriander

2 small red onions

4 Persian cucumbers or 1 large cucumber

1 cup of pitted green olives

1 cup of walnuts

3 tomatoes

1 pot of @poppinpoms prepared pomegranates seeds

1 cup of cooked rice (leftover is fine)

DRESSING

6 tbsp extra virgin olive oil

2 tbsp pomegranate molasses

Juice of 1 lime

2 tbsp tahini

1 tbsp maple syrup

2 small garlic cloves, minced

To taste: Salt and pepper

Directions

1. Preheat the oven to 200C. On a parchment lined baking tray, spread out the rice and mix with 1 tbsp oil and 1 tbsp of saffron water (optional).

2. Mix and place in the oven for 30 minutes, turning halfway.

3. Finely chop the red onion, cucumber, pitted green olives, walnuts, parsley, dill and coriander and add to a bowl along with your prepared pomegranate seeds.

4. Finely chop the tomatoes, salt them with a sprinkle of salt and let them rest for 5 minutes. Then drain the excess liquid and add to the rest of the ingredients

5. Mix all the dressing ingredients together and drizzle over the bowl of chopped ingredients and combine