Roasted Butternut Squash and Feta Rice Salad

Name: Roasted Butternut Squash and Feta Rice Salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: International
Ingredients: 1 small butternut squash, de-seeded and chopped; 2 tbsp sunflower oil; 1 pinch of chilli flakes; 1 tsp coriander seeds; 1tbsp Kikkoman Soy Sauce; 100g feta cheese, chopped; 25g pumpkin seeds, toasted; 200g basmati and wild rice; 50g Kalamata olives; Small handful of herbs, such as parsley and mint, freshly chopped; 1tbsp toasted sesame oil; 1tbsp Kikkoman Soy Sauce; 1 Zest of lemon, juice of ½ lemon

Over a year ago 7,238 views

Cook: 50 mins

Serves: 4

Main Course

Ingredients

1 small butternut squash, de-seeded and chopped
2 tbsp sunflower oil
1 pinch of chilli flakes
1 tsp coriander seeds
1tbsp Kikkoman Soy Sauce
100g feta cheese, chopped
25g pumpkin seeds, toasted
200g basmati and wild rice
50g Kalamata olives
Small handful of herbs, such as parsley and mint, freshly chopped
1tbsp toasted sesame oil
1tbsp Kikkoman Soy Sauce
1 Zest of lemon, juice of ½ lemon

Accompaniment

Description

This is one of my favourite recipes, even non veggies love it!!

Method

1
1 Preheat the oven to 220&#8304,C (200&#8304,C fan oven) gas 7. Put the squash in a roasting tin and pour over the oil. Toss well and roast for 45min.

2 Meanwhile, cook the rice according to the packet instructions. Then drain, rinse with cold water, drain again.

3 With a pestle and mortar, grind the chilli flakes and coriander seeds together to a fine powder. Sprinkle over the squash with the Kikkoman Soy Sauce. Toss and continue to roast for 5min.

4 Spoon the cooked rice into a bowl and fluff up with a fork. Add the squash, feta, pumpkin seeds and olives.

5 Whisk together the ingredients for the dressing. Pour over the rice mixture then scatter with the chopped herbs. Serve immediately.