Roasted Butternut Squash and Feta Rice Salad


Roasted Butternut Squash and Feta Rice Salad

A vegetarian rice salad with lots of lovely roast squash, feta and a Kikkoman soy dressing.

  • Serves4
  • Preparation Time15 mins
  • Cooking Time50 mins

Nutrition per serving

  • Energy405 Kcals
  • Fat18.1g

Ingredients

  • 1 small butternut squash, de-seeded and chopped
  • 2tbsp sunflower oil
  • A pinch of chilli flakes
  • 1tsp coriander seeds
  • 1tbsp Kikkoman Soy Sauce
  • 100g feta cheese, chopped
  • 25g pumpkin seeds, toasted
  • 200g basmati and wild rice
  • 50g Kalamata olives
  • Small handful of herbs, such as parsley and mint, freshly chopped

For the dressing

  • 1tbsp toasted sesame oil
  • 1tbsp Kikkoman Soy Sauce
  • Zest of 1 lemon, juice of ½ lemon

Method

Preheat the oven to 220°C (200°C fan oven) Gas 7.

Put the squash in a roasting tin and pour over the oil. Toss well and roast for 45min.

Meanwhile, cook the rice according to the packet instructions. Then drain, rinse with cold water, drain again.

With a pestle and mortar, grind the chilli flakes and coriander seeds together to a fine powder. Sprinkle over the squash with the Kikkoman Soy Sauce. Toss and continue to roast for 5min.

Spoon the cooked rice into a bowl and fluff up with a fork.

Add the squash, feta, pumpkin seeds and olives.

Whisk together the ingredients for the dressing. Pour over the rice mixture then scatter with the chopped herbs.

Serve immediately.