Servings:
6
Prep time:
30
Cooking time:
15
INGREDIENTS
- - 200g Basmati Rice
- - 150g tempeh
- - 1 avocado
- - 1 pomegranate
- - 6 clementines
- - 3 tablespoon Tamari
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Boil some salted water and cook the rice al dente, for about 10 minutes. Let it cool down with cold running water to stop the cooking process and pour it in a wide bowl.
- Peel the ingredients for the salad. Break the pomegranate, cut the segments of 5 clementines into halves, peel and chop the avocado
- Prepare the dressing with the juice of the remaining clementine, 2 tablespoons oil and some tamari or soy sauce, and season with pepper and minced dill
- Chop the tempeh and roast it in a pan for 5 minutes , with a teaspoon of oil. Drain the excess oil and combine the tempeh to the rice. Add the pomegranate (keep some to decorate), the avocado and the clementine. Season with the dressing
- You can serve the salad on a serving plate, or you can serve it into cocktail glasses. Before serving, decorate with the remaining pomegranate or whatever you prefer.
