Baked Mint Rice with Pomegranate and Olive Salsa.

p. 171

I've never baked rice before but I am a total convert! So easy. Ottolenghi claims it's a foolproof method & after making this tonight, I can only agree. The most difficult part of this recipe was the disappointment at the pomegranate seeds not being a lovely bright red colour- they were a stale looking beige so I ditched them and relied on the molasses to give the pomegranate flavour. Otherwise the salsa was a delicious topping, especially with the feta.