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Red rice and kale salad with burrata and beets
Published: August 8, 2017 at 11:34 AM
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Serves 4
Easy
Total time: 35 mins
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Check out this hearty vegetarian salad with crunchy kale, red rice and creamy burrata. This recipe serves 4 and it's low in calories, a great midweek family meal
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Ingredients
Nutrition
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200g camargue red and wild rice
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100g baby kale
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olive oil
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2 tbsp sherry vinegar
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1 tsp ras el hanout
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180g (we used Waitrose chilli beetroot from the chiller cabinet) cooked beets
diced small
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1 tbsp of chopped dill
plus extra to serve
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3 spring onions
chopped
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2 small burrata or mozzarella
torn in half
Nutrition: per serving
-
kcal482
low
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fat22.1g
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saturates10g
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carbs47.8g
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sugars7.5g
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fibre4.5g
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protein20.6g
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salt0.9g
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Method
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step 1
Cook the rice in boiling salted water until tender.
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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.
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step 3
Whisk 3 tbsp oil, the sherry vinegar and ras el hanout in a large bowl and season really well.
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step 4
Take out 1 tbsp of the dressing and mix with the beets and dill.
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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.
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step 6
Divide between plates and scatter over the beetroot.
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step 7
Divide the burrata and add to each plate. Sprinkle with extra dill to finish.
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