Full Recipe

Camargue Rice and Spring Vegetable Salad


I love using a selection of Spring vegetables in salads. I always buy lots from our market stallholders without anything in particular in mind. Last weekend I bought asparagus, broad beans, flat green beans, snow peas, global artichokes and more. I had red Camargue rice in my pantry but you could use any grain for this. I think red quinoa would also be good. Also add any other green or white vegetables you have – this is one of those recipes where quantities don’t need to be exact.


Ingredients (for 4)

1/2 cup red Camargue rice, cooked according to directions on the packet Bunch of asparagus, cut in half or into thirds Several wide flat beans, sliced finely diagonally Snow peas

1 small red onion, finely chopped

Bunch of coriander or parsley or mint, finely chopped Handful of shelled pistachio nuts and/or pinenuts, toasted

1 pomegranate, de-seeded



Approx 100g extra virgin olive oil

1 tbsp sesame oil

1-2 tbsps pomegranate dressing

1 tbsp sherry vinegar

2-3 cloves of garlic, crushed

1/2 to 1 tsp Espelette or good pinch of cayenne pepper or 1 small chilli finely chopped Salt and pepper


In a pot of boiling salted water, blanch each vegetable one type at a time. Refresh in cold water and then pat dry on paper towels. Put the cooked rice in a large bowl and gently combine the vegetables including the onion and chopped coriander.

Whisk together the dressing ingredients and taste it. Leave out the Espelette, cayenne or chilli if you’re don’t want any heat. The dressing needs to taste quite strong as that will go once absorbed by the rice and other ingredients.

Mix in most of the dressing then add the roasted nuts and most of the pomegranate seeds. Decide if you need to add more dressing. Place on a serving platter or bowl and top with the rest of the seeds.

This works well with chicken and meat and as also just as good bought back to room temperature and served the next day.