Squash and Black Rice Salad
Serves 2 - 4
Seasonal, Comforting and Hearty
Ingredients
1 medium pumpkin or squash
100g of black rice
1 ripe pear
1 small radicchio
1-2 handfuls of land cress or rocket
8 fresh curry leaves - optional
1/2 tbsp fennel seeds
1/2 tbsp cumin seeds
1 small bunch of parsley
150 ml olive oil
1 organic lemon
1 clove of garlic
1/2 a block of Feta Cheese
Handful of crushed toasted walnuts
Method
Preheat the oveb at 180 degrees celcius.
Peel and de-seed pumpkin. Dice into chunks . Toss in olive oil, salt, pepper and the spices. Place into a roasting tin. Add the curry leaves.
Roast in the oven at 180oc for 35 mins.
Whilst the pumpkin is in int he oven, cover the rice with water and cook for 25 mins.
Take the bunch of parsley and chopped stalks place in a mini blender with lemon zest, juice add garlic and a pinch of salt and pepper.
Pour in most of the olive oil and blend for 1 minute, or until the dressing is bright green.
Drain the rice, and rinse under running water for a moment.
Remove the roast pumkin from the oven.
Cut the pear into chunks and thinly slice the radicchio.
Take a medium size bowl and combine the roasted pumpkin, and black rice. Stir through the green sauce or also known as Chermoula.
Crumble in the feta and toasted walnuts, at the end and add in the last of the olive oil if needed.
Tip
If you have surplus Chermoula, it will keep for a few days in the fridge.