WARM BUTTERNUT SQUASH, FETA & GALLO RICE SALAD

Recipe Created By:

Alan Colley

Serves

4

ready in

difficulty

Easy

What you will need

  • 125g RISO GALLO Nero Rice
  • 125g RISO GALLO Rosso Rice
  • 350g diced butternut squash
  • 2 tablespoons clear honey
  • 2 tablespoons cumin seeds
  • 2 tablespoons olive oil
  • 120g dried cranberries
  • 180/200g pomegranate
  • 75g chopped walnuts (optional)
  • Medium red onion – finely diced
  • 15g parsley – chopped and washed
  • 200g Feta Cheese – crumbled
  • Sea Salt
  • Freshly ground black pepper

For the Dressing:

  • 50g fresh orange juice or the juice of one orange
  • 15g white balsamic or sherry vinegar
  • 15g clear honey
  • 15g olive oil

How to prepare:

Pre heat oven to 180C. Get a baking tray and line with parchment or greaseproof paper, place the diced butternut squash, sprinkle over the cumin seeds and drizzle with the clear honey and olive oil mix and place in the oven and bake until tender.

Place a pan of salted water onto the stove and bring to the boil. Add both the RISO GALLO Nero Rice and the RISO GALLO Rosso Rice, and allow to cook until al dente. Once cooked allow to drain in a sieve.

Meanwhile, in a large mixing bowl add the dried cranberries, pomegranate, parsley, chopped walnuts, diced red onion and set to one side.

In a clear small glass jar or bowl add all the dressing ingredients together and shake or whisk until the honey is blended.

Once the rice and butternut squash are cooked, leave to one side to cool slightly. Then add to the bowl with dried cranberries and pomegranate. Add the Feta Cheese, dressing and season before gently folding all the ingredients together, be careful not to over mix.

Divide mixture between four bowls, finish with a few salad leaves or mixed herbs and serve.

You can also add cooked chicken or duck breast as an idea for a main course.

 

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