1 butternut squash peeled and chopped
60g Essential Cuisine Spicy Persian Style Seasoning
250g mixed basmati and wild rice
10g Essential Cuisine Vegetable Stock Powder
140g dried cranberries
200g pomegranate seeds
100g blanched hazelnuts, toasted and halved
½ bunch dill, chopped
½ bunch flat parsley, chopped
1 red onion, finely chopped
Zest and juice 1 large orange
4tbsp sherry vinegar
4tbsp olive oil
1. Mix the butternut squash with the Essential Cuisine Spicy Persian Style Seasoning and a drop of olive oil and roast for 30-35 minutes until starting to caramelise.
2. Bring a pan of water to the boil, add the rice and the Essential Cuisine Vegetable Stock Powder and cook for 20-25 minutes or according to the pack instructions. Rinse well under cold water until the rice is cold.
3. Mix the dressing together. mix with the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice. Add the butternut squash and mix well. Check the seasoning, then serve topped with the feta.