Immerse the rice 4 times the water volume and cook for about 40 minutes
Cut the figs and radishes into slices
Wash and drain the young spinach and watercress
Grill the minced chicken with a little cooking oil and 2 tablespoons of curry powder
Sauce: mix 2 teaspoons of fig mustard with 1 tablespoon of honey, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, a little bit of salt and a little bit of pepper
Once the rice is cooked, let it cool down for a few minutes
Mix the fig and radish slices with the spinach shoots, watercress, pomegranate arils and diced chicken grilled in curry.