Black Rice Salad with Roasted Butternut Squash

Number of Servings: 6


- 240g black rice

- 720g butternut squash, seeded and cubed

- 3 red bell peppers, finely diced

- 60g spring onions, finely chopped

- 20g fresh parsley, coarsely chopped

- 14g fresh mint, coarsely chopped

- 70g toasted chopped walnuts or cashews (optional)

For the butternut squash:

- 1tbsp extra virgin olive oil
- ½tsp dried herbs
- ¼tsp ground ginger
- ¼tsp ground black pepper

Salad Dressing:

- ½tbsp extra virgin olive oil
- 1tbsp lemon juice
- 1tbsp honey
- 2tbsp red wine vinegar
- 1 jalapeno, seeded and minced
- salt and ground black pepper

1. Cook black rice according to package’s instructions.

2. Preheat oven to 200C. Toss butternut squash with olive oil, dried herbs, ground ginger and black pepper. Arrange the tossed cubes on a baking sheet in one layer, with cut sides up. Roast for 30 minutes.

3. Put bell peppers, spring onions, parsley and mint into a big bowl. Set aside.

4. Make the salad dressing in a small bowl. Set aside.

5. Put the cooked warmed black rice into the big bowl containing the veggies. Pour over the salad dressing. Toss well.

6. Add in the roasted butternut squash. Toss well. Sprinkle toasted walnuts or cashews on top of salad before serving. ENJOY!

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