• 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


  • 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.


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