Black & white rice salad with cumin-roasted butternut squash
- Preparation and cooking time
- Cook: -
- Serves 6-8 as a side dish
- 1 small butternut squash (about 375g/13oz), peeled and cubed
- 1 tbsp olive oil
- 2 tbsp cumin seeds
- 250g basmati & wild rice
- 140g dried cranberries
- 200g pomegranate seeds
- 100g blanched hazelnuts , toasted and halved
- small pack dill , leaves and stalks finely chopped
- small pack flat-leaf parsley , leaves and stalks finely chopped
- 1 large red onion , finely diced
- 200g feta , to serve
For the dressing
- STEP 1
Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously – use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.
- STEP 2
Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
- STEP 3
Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.