Roasted Butternut Squash and Feta Rice Salad with Soy and Sesame Oil Dressing
Serves: 4
Ready in: 60 mins +
This spicy and fresh tasting salad is really filling
Ingredients:
1 small butternut squash, deseeded and chopped2 tbsp sunflower oil
a pinch of chilli flakes
1 tsp coriander seeds
1 tbsp Kikkoman Soy Sauce
100g vegetarian feta
25g pumpkin seeds, toasted
200g basmati and wild rice
50g Kalamata olives
small handful of herbs, chopped
For the dressing:
1 tbsp toasted sesame oil
1 tbsp Kikkoman Soy Sauce
method:
- Preheat the oven to 220C/425F/Gas 7. Put the butternut squash in a roasting tin and pour over the oil. Toss well and roast the squash for 45 minutes.
- Meanwhile, cook the basmati and wild rice according to their individual packet instructions. Drain, rinse with cold water and drain again until the water runs clear.
- Grind the chilli flakes and coriander seeds together to a fine powder in a pestle and mortar. Sprinkle over the cooked squash along with the soy sauce. Toss and continue to roast for a further five minutes. Dice the feta.
- Spoon the rice into a bowl and fluff up with a fork. Add the squash, feta, seeds and olives.
- Whisk together the ingredients for the dressing. Pour over the rice and squash salad then scatter with the chopped herbs. Serve immediately, while warm.
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