Healthy Vegan - Autumnal Red Rice Tomato Salad with Pomegranate Dressing

The last time I used the Red Camargue was for a Roasted Butternut Squash and Pepper Salad and then when rediscovered it whilst looking for another grain and thought, why not.  I actually ended up using the red rice for two dishes: as an accompaniment and then with left-overs, I decided to make this salad with it, making the most of our homegrown tomatoes.  

 This Red Rice Tomato Salad turned out to reflect the weather outside, autumnal.  The colours of the trees are certainly changing from lush greens to handsome shades of brown: sepia, ochre russet, terracotta, tawny and gold.
I don't normally do dishes like this for the two of us, unless I have guests, as its one to impress as its quite colourful and pretty .  Its also a little fussy and involves lots of little ingredients to build the Salad, but once its done, its worth it as it makes you feel kinda special. 
The salad is not just visually pretty, but it packs quite a punch too but in the nicest of ways, so not to offend.  No hot spices in this salad, it is simply enhanced by the natural juices coming from the tomatoes, but also a light dressing of pomegranate finished by a light scattering of Za'atar or Dukkah if you have it, its not essential though as it just adds another layer of texture and flavour.  


Camargue Rice Tomato Salad with Pomegranate Dressing
Serves 4
Ingredients
1 cup Biona Red Camargue Rice cooked according to packet instructions
2 tablespoon pomegranate molasses
4 tablespoons rapeseed oil
Salt and pepper to taste
8 tomatoes of various colours and sizes
Optional: 1 tablespoon za'atar or dukkah
Method
Cook the Camargue rice according to packet instructions. Then set aside to cool.
In a bowl, whisk together the pomegranate molasses with the rapeseed oil, season with freshly ground salt and pepper.  
Slice the tomatoes.
Now plate up, scatter the rice evenly between 4 plate, layer and divide the tomatoes between them, grind a little salt over the tomatoes. Then drizzle the Pomegranate dressing and za'atar or dukkah if using over the tomato and rice salad.
Serve immediately.
Inspired and adapted from Stevie Parle's Dock Kitchen Cookbook: Real Home Cooking from around the world. 

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