Roasted Butternut Squash and Feta Rice Salad with Soy and Sesame Oil Dressing
This spicy and fresh tasting salad is really filling
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 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
Method
- 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
Download Cook Vegetarian now! Available on your Newsstand...
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- 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)
This spicy and fresh tasting salad is really filling
Roasted Butternut Squash and Feta Rice Salad with Soy and Sesame Oil Dressing was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
