Black & white rice salad with cumin-roasted butternut squash

2 of 5-a-day christmas christmas dinner party christmas entertaining dinner party side festive dinner party fruity rice salad side dish salad winter

N/A

Serves 6-8 as a side dish

Source

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

Method

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.

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.

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.