Red rice and kale salad with burrata and beets
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 200g camargue red and wild rice
- 100g baby kale
- olive oil
- 2 tbsp sherry vinegar
- 1 tsp ras el hanout
- 180g (we used Waitrose chilli beetroot from the chiller cabinet) cooked beets, diced small
- 1 tbsp of chopped dill, plus extra to serve
- 3 spring onions, chopped
- 2 small burrata or mozzarella, torn in half
Method
- STEP 1
Cook the rice in boiling salted water until tender.
- STEP 2
Put the kale in a colander, pour the rice and water over it and leave to drain. The heat will blanch the kale.
- STEP 3
Whisk 3 tbsp oil, the sherry vinegar and ras el hanout in a large bowl and season really well.
- STEP 4
Take out 1 tbsp of the dressing and mix with the beets and dill.
- STEP 5
Stir the spring onions into the rest of the dressing in the large bowl, then tip in the drained rice and kale, and toss everything together.
- STEP 6
Divide between plates and scatter over the beetroot.
- STEP 7
Divide the burrata and add to each plate. Sprinkle with extra dill to finish.
