Red rice and kale salad with burrata and beets
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to 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 beetsdiced small
- 1 tbsp of chopped dillplus extra to serve
- 3 spring onionschopped
- 2 small burrata or mozzarellatorn in half
Nutrition: per serving
- kcal482low
- fat22.1g
- saturates10g
- carbs47.8g
- sugars7.5g
- fibre4.5g
- protein20.6g
- salt0.9g
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.
