Herby rice salad with broccoli dust

1. Put the rice, salt and cold water in a pot. Bring to the boil, turn down the heat and cook at a lively simmer for 16 to 18 minutes, or until just cooked through (or follow the packet instructions). Tip the rice into a large colander and rinse under cold water for 30 seconds, to remove excess starch. Allow the rice to cool until lukewarm, fluffing occasionally with a fork to separate the grains.
2. In the meantime, make the dressing. Put the garlic, 180ml extra-virgin olive oil, as well as the vinegar, lemon juice, Dijon mustard, sugar and some salt and milled black pepper in a jug and whisk together until the sugar has dissolved.
3. Put the rice in a large bowl and add the mint, parsley, rocket, feta and pomegranate seeds.
4. Break the broccoli into large florets and lightly grate the outer surface of each (to a depth of about 2mm) on the teeth of a cheese grater to create green 'dust'. Tip the dust into the salad (keep the rest of the broccoli for another dish).
5. Pour the dressing over the salad and toss very well to combine. Season generously with salt and milled black pepper. Allow to stand for 30 minutes to an hour to allow the flavours to mingle.
6. Just before serving, stir in the walnut pieces.
7. Tip onto a large platter, drizzle with a little more olive oil and scatter over some extra crumbled feta and walnuts.

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