Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 500g (about 1.1lbs) butternut squash, peeled and diced into 1cm (½ inch) cubes
  • Salt and freshly ground black pepper, to taste
  • 300g (about 1 ½ cups) mix of wild and long-grain rice, uncooked
  • Water or vegetable broth, as needed for cooking rice
  • 1 tablespoon extra virgin olive oil (15ml)
  • Juice of ½ lemon (about 1-2 tablespoons)
  • 2 tablespoons chopped fresh mint (or more, to taste)
  • 100g (about ½ cup) pomegranate seeds
  • 50g (about ¼ cup) shelled pistachio kernels, roughly chopped
  • 100g (about ½ cup) feta cheese, crumbled

Instructions:

  1. Preheat oven to 220C / 200C fan / gas mark 7 / 425F. Toss diced butternut squash with olive oil, salt, and pepper on a roasting tray. Ensure squash is spread in a single layer.
  2. Roast squash for 20 minutes, or until tender and slightly caramelized.
  3. While the squash roasts, cook the rice according to package directions. Drain thoroughly.
  4. Transfer cooked rice to the roasting tray with the squash. Drizzle with olive oil and lemon juice.
  5. Add half of the chopped mint, pomegranate seeds, pistachios, and feta to the tray. Gently mix everything together.
  6. Transfer salad to a serving platter.
  7. Scatter remaining mint, pomegranate seeds, pistachios, and feta over the top.
  8. Serve warm, and get ready for the applause!