Brown rice salad

Step 1/9

• 190 g brown rice
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon

• pot

Roast spices with rice in a dry pot

Step 2/9

• ½ tsp salt
• ½ tsp black peppercorn
• 500 ml water

Add salt, pepper and water to rice. Cook for 30 minutes until soft.

Step 3/9

• ½ head butternut squash
• 125 g mixed nuts
• 2 tbsp olive oil
• 1 tsp ground cumin

• roasting pan

Cut butternut in bite size cubes. Place on roasting pan and cover with olive oil and cumin. Roast for 25 minutes at 180C. Add nuts and roast for a further 5 minutes.

Step 4/9

• bowl

Rinse cooked rice and place in large serving bowl.

Step 5/9

Add roasted butternut and nuts to rice

Step 6/9

• 125 g sprouts
• ½ red bell pepper
• 12 cherry tomatoes
• 1 fennel
• 1 shallot
• 30 g baby spinach
• 100 g mixed dried fruits

Slice dried fruit and add to rice together with diced salad greens

Step 7/9

• 1 canned chickpea
• 1 canned kidney bean

Add drained beans

Step 8/9

• 1 slice feta cheese

Sprinkle with feta cheese

Step 9/9

Season to taste with pepper, salt and olive oil