The Gwyneth - Oven roasted butternut squash and wholegrain rice salad
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A delicious vegetarian dish
providing 4 servings of vegetables
Serves 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Cost per Serving: £1.04p
Ingredients
500g Uncle Ben’s Wholegrain Rice, cooked
2tbs olive oil
1 medium butternut squash, peeled deseeded and cut into 2cm chunks
1 green pepper, deseeded and cut into 2cm chunks
2 red onions, each cut into eight wedges
1 x 400g can chickpeas, drained and rinsed
2 cloves garlic, finely chopped
2tbs fresh thyme leaves
1tsb paprika
20g Vegetarian Parmesan flakes
8 torn fresh basil leaves
90ml/6 tablespoons Balsamic vinegar dressing
Salt and freshly ground pepper |
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Method 1.Pre-heat oven to 200C/400F/ Gas Mark 6
2.Lightly oil a large roasting tin with the olive oil, put the butternut squash, green pepper, red onion and chickpeas into the tin and drizzle over the remaining oil, and scatter over the garlic, thyme and paprika
3.Put in the oven and roast for 35-40 minutes, stirring the vegetables half way through the cooking time
4.If you are serving this as a hot dish, stir the rice into the roasted vegetables five minutes before the end of the cooking time
5.Serve in a large bowl. Pour over the Balsamic vinegar dressing and gently toss to coat the vegetables with the dressing. Extra dressing can be served on the side. Scatter over the Parmesan flakes, torn basil leaves and some freshly ground black pepper
6.If serving as a cold salad, the salad marinade can be added to the hot vegetables and left to cool. Add the cooked rice when the vegetables are cold
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COOK’S TIP:
‘ Perfect as a vegetable side dish or as a main meal ’ | |