Name: Black & white rice salad with cumin-roasted butternut squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6-8 as a side dish
Cuisine: Middle Eastern
Ingredients: 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; zest and juice 1 large unwaxed orange; 4 tbsp clear honey; 4-5 tbsp sherry vinegar; 4 tbsp olive oil

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Black & white rice salad with cumin-roasted butternut squash

Black & white rice salad with cumin-roasted butternut squash

Sabrina Ghayour

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Serves 6-8 as a side dish

Easy

Prep: 15 mins

Cook: 30 mins - 35 mins

A star rating of 4.8 out of 5.50 ratingsRate

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This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

zest and juice 1 large unwaxed orange
4 tbsp clear honey
4-5 tbsp sherry vinegar
4 tbsp olive oil

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Nutrition: per serving (8)

kcal400
fat16g
saturates2g
carbs56g
sugars28g
fibre4g
protein6g
salt0.1g

Method

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.

RECIPE TIPS

TO TRANSPORT

This dish is ideal for taking along to a dinner party or buffet. To keep the salad looking fresh, it’s best to dress it just before serving. Pack the salad into a big container and take the dressing in a jam jar. Toss it together just before serving, and scatter with feta at the last minute.

Recipe from Good Food magazine, November 2015

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A star rating of 4.8 out of 5.50 ratings

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