Every Summer me and my family go to Spain and one of my favourite dishes we make is the fruity summer salad with raisins, fresh apricots, pine nuts, red pepper etc. It’s delicious and is so perfect served in the middle of the table at lunch with an assortment of salads. I started thinking about how I could make a rice salad suited to the colder months and instantly thought about Pumpkin and Cranberries! Feta was an obvious match and I then decided to add a little kick of spice to the pumpkin/ squash to make it even more warming.
Me and my husband both enjoyed this dish it has a real sweetness which cut through the spice and went perfectly with some grilled quorn sausages!
160g Brown Rice
250g Butternut squash/ Pumpkin etc
1 large Onion
75g dried Cranberries
100g Feta Cheese
1 bunch Thyme
1 teaspoon Cumin Seeds
1/2 teaspoon Chilli Flakes
1/4 teaspoon Garlic Powder
Salt and Pepper
In a Pestle and Morter grind up the cumin, chilli flakes, garlic power and a little salt and pepper, cut the squash/ pumpkin into small chunks and coat in oil then the spice mixture. Roast in the oven for around 15 minutes at 180c.
Chop the Onion and Leek finely and then soften with the thyme in a frying pan. Add a splash of water to stop them browning and cook untill evaporated.
Cook the rice in a pan of boiling water, don’t over cook the rice it is better with a bit of bite to it! Pour the rice into a large serving bowl and add the roasted squash, onion and leek mixture, cranberries and crumbled feta cheese. Stir it together gently and put in the middle of the table for everyone to help themselves!
I served this with some sautéed spinach and quorn sausages and it was enjoyed by all 🙂