Amba Rice Salad with Almond Feta

If you are making the spice mix, toast everything excluding the salt and sugar in a large frying pan over a high heat until it’s aromatic. Put the toasted spice mix ingredients in a spice grinder or very dry blender and blitz until fine, then add the sugar and salt and set aside.

Wash the rice in a strainer under cold water until the water runs clear to remove some of the starch. Next place the onion, garlic, oil, spice mix, 1.1 litre (37 fl oz) of water and the rice into a rice cooker and let it work its magic. If you are not using a rice cooker, put the onion, garlic, oil, spice mix, water and rice into a large saucepan and bring to a boil. Put the lid on and simmer on a low heat for 15 minutes, then remove from the heat and let it sit, covered, for a further 5 minutes.

Once the rice is ready, fluff it up using a fork and stir through the pepitas and sultanas with the salt. To serve, divide between the plates and sprinkle over the almond feta and almond to garnish.