Brown Rice, Butternut Squash and Seed Salad
Ingredients:
Donegal rapeseed oil, to grease1kg butternut squash, peeled, de-seeded and cut into 2-3cm pieces.
400g long grain brown rice
60g pumpkin seeds
55g sunflower seeds
80ml fresh lime juice
1tbsp reduced-sodium soy sauce
1 small garlic clove, crushed
1/4 tsp brown sugar
1 bunch of rocket, washed and torn
Instructions
1. Preheat the oven to 200C/180C fan/ gas mark 6. Lightly oil a large baking tray. Arrange the butternut squash in a single layer on the prepared tray and drizzle with rapeseed oil. Bake in the preheated oven, turning halfway through cooking, for 30 minutes or until light brown and tender. Remove from the oven and set aside for 15 minytes to cool to room temperature.
2. Meanwhile, cook the rice in a large saucepan of boiling water for 30 minutes or until tender. Drain in a large colander and set aside for 30 minutes to cool to room temperature.
3. Reduce the oven temperature to 180C/160C fan/gas mark 4. Spread the seeds over a large baking tray. Bake in the oven, stirring halfway through cooking, for 5 minutes or until lightly toasted.Remove from the oven and set aside to cool slightly.
4. Combine the lime juice, soy sauce, garlic and sugar in a small jug. Place the rice in a large bowl and add the butternut squash. Drizzle with lime juice mixture and use a large spoon to gently stir until well combined. Add the rocket and seeds to the rice mixture and gently stir until well combined. Spoon the salad among serving plates and serve immediately.