Middle Eastern Inspired Pomegranate & Black Rice Salad



– 2 cups of Forbidden Black Rice

– 1 pomegranate, removing and using the seeds.

– ½ bunch coriander

– ½ bunch parsley

– 1 tsp ground cumin, toasted

– 1 tsp ground coriander, toasted

– 1 tsp smoked paprika

– A handful of toasted almonds, roughly chopped

– Skin of a preserved lemon, finely diced

– Juice of a lemon

– 3 Tbsp olive oil

– 100g seasoned Greek yogurt*

– Salt & pepper

* We seasoned our yogurt with a pinch of each ground cumin and coriander as well as salt, pepper and a touch of olive oil

Preparation Method:


– Cook the Forbidden Black Rice as instructed on the pack.

– Chop the herbs to roughly the same size as the pomegranate seeds.

– In a large bowl fold the herbs, spices, preserved lemon, and the cooked Forbidden Black Rice and mix together. Season well with salt and pepper.

– Next add half of the pomegranate, almonds to the rice mixture and dress with the lemon juice and olive oil ensuring all the grains are coated.

– Serve this mixture into a dish mounding it as high as possible in the middle. Finish with pomegranate seeds and almonds scattered over the top.

– When dishing up onto individual plates serve with a spoonful of the seasoned yogurt.