Red & White Rice Salad with Butternut Squash & Pomegranate

This is the perfect weekend salad, one which you want to make in excess and plate up across Saturday and Sunday and maybe even Monday. It's great for a big gathering, can't fault it really.

Serving Suggestion: alongside cold cuts of meat or some fresh salmon.

Difficulty Level: 3

---

---

Ingredients:

Serves 6 - 8

• 1-1.2kg butternut squash, peeled, deseeded and cut into 2.5cm cubes

• Olive oil

• 3 tbsp cumin seeds

• 150g basmati rice

• 150g red Camargue rice

• 200g dried cranberries

• 100g toasted flaked almonds

• 100g flat leaf parsley, finely chopped

• 1 large red onion, very finely diced

• Finely grated zest and juice of 1 large unwaxed orange

• 2 tsp ground cinnamon

• 4-5 tbsp red wine vinegar

• 4 heaped tbsp clear honey

• 300g pomegranate seeds

• Maldon sea salt flakes and freshly ground black pepper

---

Method:

1. Preheat the oven to 220'c/Gas Mark 7. Line a baking tray with baking paper

2. Place the butternut squash pieces on the prepared baking tray and drizzle generously with olive oil. Scatter over the cumin seeds and season generously with salt and pepper. Mix using your hands to ensure each cub is evenly coated in the oil and seasoning. Roast for 40 - 60 minutes, or until the edges of the squash are browned and charred. Once cooked, set aside to cool.

3. Bring 2 saucepans of water to the boil and cook the 2 different varieties of rice according to the packet instructions. Drain and rinse thoroughly under cold running water until completely cool, then drain well.

4. Put the cranberries, almond, parsley, onion and rice into a large mixing bowl and mix well. Add the orange zest and juice, cinnamon, 5 tbsp of olive oil, the vinegar, honey, and a generous amount of salt & pepper and stir well. Gently incorporate the cubes of cooled butternut squash into the salad along with the pomegranate seeds. Arrange the salad in a large bowl and serve at room temperature.

---