Clementine rice salad recipe
Created by The Tesco Recipes team
This gorgeous salad uses seasonal clementines tossed in a sweet dressing with some added crunch from nuts and pomegranates. Perfect for a festive starter or healthy, colourful lunch over the Christmas holidays.
See method- Serves 4 as a starter or 2 as a main
- Takes 10 mins
- 329 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 6 clementines, 2 zested and juiced, 4 peeled and sliced into rounds
- 1 tbsp red wine vinegar
- 1 tsp maple syrup
- 3 tbsp olive oil
- ½ tsp sumac, plus pinch to serve
- 1 x 250g pack wholegrain microwave rice
- 1 small red onion, finely sliced
- 80g pack watercress
- 15g fresh mint leaves, sliced
- 50g chopped roasted salted pistachios
- 50g pomegranate seeds
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Shop ingredientsEach serving contains
- Energy
- 1375kJ 329.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 31.6gProtein 6.7gFibre 4.9g
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Method
- Whisk together the zest and juice of 2 clementines, the red wine vinegar, maple syrup, olive oil and sumac; season and set aside.
- Peel the remaining clementines and slice into rounds; add the slices from 3 to a mixing bowl with the rice, red onion, watercress and fresh mint leaves.
- Pour over the dressing and toss to coat. Divide among plates, then scatter with the chopped pistachios and pomegranate seeds, the remaining clementine slices and an extra pinch of sumac to serve.
- See more Christmas starter recipes
Tip
Make the dressing up to 2 days ahead; store in the fridge. Swap the rice for quinoa, pearl barley or bulgur wheat.
