Recipes

page divider
Loading images
Street Food Chef

Black and White Rice, Butternut Squash Salad

Black and White Rice, Butternut Squash Salad

Prep

15

Cook

35

Serves

10

Indredients

1 butternut squash peeled and chopped

60g Essential Cuisine Spicy Persian Style Seasoning

250g mixed basmati and wild rice

10g Essential Cuisine Vegetable Stock Powder

140g dried cranberries

200g pomegranate seeds

100g blanched hazelnuts, toasted and halved

½ bunch dill, chopped

½ bunch flat parsley, chopped

1 red onion, finely chopped

200g feta

Dressing

Zest and juice 1 large orange

4tbsp honey

4tbsp sherry vinegar

4tbsp olive oil

Method

1. Mix the butternut squash with the Essential Cuisine Spicy Persian Style Seasoning and a drop of olive oil and roast for 30-35 minutes until starting to caramelise.


2. Bring a pan of water to the boil, add the rice and the Essential Cuisine Vegetable Stock Powder and cook for 20-25 minutes or according to the pack instructions. Rinse well under cold water until the rice is cold.


3. Mix the dressing together. mix with the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice. Add the butternut squash and mix well. Check the seasoning, then serve topped with the feta.