Rice salad with a twist of Autumn
Servings Prep Time
2persons 50minutes
Servings Prep Time
2persons 50minutes
  1. Immerse the rice 4 times the water volume and cook for about 40 minutes
  2. Cut the figs and radishes into slices
  3. Wash and drain the young spinach and watercress
  4. Grill the minced chicken with a little cooking oil and 2 tablespoons of curry powder
  5. 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
  6. Once the rice is cooked, let it cool down for a few minutes
  7. Mix the fig and radish slices with the spinach shoots, watercress, pomegranate arils and diced chicken grilled in curry.
  8. Add rice to the mixture
  9. Add the sauce and mix it all together
  10. Let it cool and serve.