Red Camargue rice with feta salad

Deliciously moreish and full of flavour, this can be a meal in itself but will work equally well as an accompaniment.

Serves 8

570ml water

250g red Camargue rice

Sea salt and freshly ground black pepper

2 shallots, peeled and finely chopped 3 spring onions, sliced

4tbsp chopped fresh mint

200g rocket leaves

200g feta cheese

FOR THE DRESSING

1 garlic clove, crushed

½tsp sea salt

1tsp wholegrain mustard

1tbsp balsamic vinegar

2tbsp olive oil

In a large saucepan with a lid, bring the water to simmering point, add the rice and a pinch of sea salt, cover and gently cook for 40min. Remove from the heat, keep the lid on and set aside for 15min, then drain.

Prepare the dressing. In a small bowl, stir together the crushed garlic, sea salt and wholegrain mustard, then add the balsamic vinegar and whisk in the olive oil.

Pour the dressing over the rice, then add the chopped shallots, sliced spring onions, chopped mint and rocket leaves. Season to taste with salt and freshly ground black pepper and toss to combine. Just before it’s ready to serve, crumble the feta cheese over the rice mix.