Moroccan-spiced rice, spinach and orange salad recipe
Created by The Tesco Recipes team
Add this hearty winter salad to your Sunday meal prep, ready to assemble for work-from-home lunches and speedy dinners, this recipe is a winner.
See method- Serves 4
- Takes 40 mins plus cooling
- 584 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 225g brown rice
- 2 large oranges, zest from 1 orange
- 400g tin chickpeas, drained and rinsed
- 100g spinach, washed and shredded
- 30g pack fresh mint, leaves picked and roughly chopped, with a few left whole to garnish
- 1 large pomegranate, seeds removed (optional)
- 50g toasted flaked almonds
- 100g feta cheese, crumbled
For the dressing
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp ground cinnamon
- 2 tbsp red wine vinegar
Each serving contains
- Energy
- 2445kJ 584.0kcal
- Fat
- 26g
- Saturates
- 7g
- Salt
- 0.7g
- Sugars
- 12g
of the Reference intake
Carbohydrate 63.5gProtein 18.0gFibre 10.4g
Method
- Cook the rice to pack instructions. Drain, then spread out on a large plate to cool.
- Pare the oranges to remove the peel and pith, then use a sharp knife to cut into segments, reserving any juice in a bowl. Squeeze any juice from the leftover membrane. Set aside 5 tbsp of juice along with the zest for the dressing.
- For the dressing, heat the oil in a small frying pan over a very low heat. Add the orange zest, garlic and cinnamon and heat for 1 min to warm through – don’t let the garlic brown. Tip into a bowl and whisk in the vinegar and orange juice.
- Add the rice, chickpeas, spinach and chopped mint to a large bowl, drizzle over the dressing and toss to coat. Fold through the orange segments, pomegranate seeds, if using, and almonds, then scatter over the crumbled feta and whole mint leaves to serve.
- Tip: Cook the rice the day before; once cool, cover and chill until ready to assemble. If making the dressing separately, make up to 3 days ahead, cover and chill.
- See more Vegetarian recipes
