Moroccan-spiced rice, spinach and orange salad recipe

Method

1. Cook the rice to pack instructions. Drain, then spread out on a large plate to cool.
2. 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.
3. 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.
4. 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