Rice salad with pomegranate molasses

Method

1. Put the rice in a saucepan and pour in enough cold water to cover by 2-3cm. Bring to the boil and simmer for 12-15 minutes until tender. Drain and cool under cold water. Put in a large bowl.
2. Add the avocado, cucumber, feta and pomegranate seeds to the rice and season well.
3. For the dressing, combine the za’atar, olive oil and pomegranate molasses in a small bowl. Pour over the rice, then toss together. Divide the rice salad evenly between two containers. Seal and chill until needed.