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 18-20 minutes, or until just cooked through.
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.
In the meantime, put all the ingredients in a jug and whisk together until combined.
Put the rice in a large bowl and add the mint, parsley, rocket, feta and pomegranate seeds.
Break the broccoli into large florets and lightly grate the outer surface of each (to a depth of about 2 mm) on the coarse teeth of a cheese grater to create 'dust'.
Tip the dust into the salad (keep the rest of the broccoli for another dish).
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 pomegranate seeds to soften slightly, and so the flavours can mingle.
Just before serving, stir in the walnut pieces.
Tip onto a large platter, drizzle with a little more olive oil and scatter over some extra crumbled feta and walnuts.
This salad keeps well in the fridge for up to three days, although the walnuts will soften.
with permission of Scrumptious
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