½cupOlives, pitted, green and black, thickly sliced
2sprigs fresh Mint, home grown, leaves picked
¼cupWalnuts, halved, roasted and roughly chopped
½Pomegranate, seeds only
1tbspPomegranate Molasses
1cloveGarlic, roasted, and minced through a garlic presser
3tbspEVOO, extra virgin olive oil
1cloveGarlic, roasted, and minced through a garlic presser
3tbspEVOO, extra virgin olive oil
Instructions
Turn the oven to 240°C, fan ventilation and rack in the middle of the oven.
We make the salsa by combining and mixing well all the ingredients except of the mint leaves. Keep aside.
In the meantime, we use a medium size oven proof pot or casserole, add the rice and pour the hot water and the melted butter. Season with the salt and pepper and add the 6 sprigs of mint. Give it a good stir, cover tightly with the pots lid, and steam in the oven for 23 minutes and until the water has evaporated and absorbed. Rice should be light and fluffy. Remove from the oven, uncover and pick the leaves of the mint sprigs and add back to the rice which has been fluffed with a fork.
Place in a serving dish, add the feta and toss. Pour the salsa, garnish with the mint leaves and serve.