Roasted Butternut Squash and Feta Rice Salad with Soy and Sesame Oil Dressing

This spicy and fresh tasting salad is really filling

Ready in:
 60 mins +

Cost Cutting Eco Friendly

  • 1 small butternut squash, deseeded and chopped
  • 2 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:
  • 3250ml Rachel’s Organic Natural Yoghurt
  • 1 tbsp toasted sesame oil
  • 1 tbsp Kikkoman Soy Sauce
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    Spoon the rice into a bowl and fluff up with a fork. Add the squash, feta, seeds and olives.

  • 5

    Whisk together the ingredients for the dressing. Pour over the rice and squash salad then scatter with the chopped herbs. Serve immediately, while warm.

  • PER SERVING: 18.1g FAT (Excluding extras)

Roasted Butternut Squash and Feta Rice Salad with Soy and Sesame Oil Dressing was taken from COOK VEGETARIAN

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