YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 20- 30 min

1 large but­ter­nut, cut into chunks 45 ml ( 3 T) olive oil salt and pep­per


125 ml ( ½ c) pump­kin seeds 15 g basil 60 ml ( ¼ c) olive oil 10- 15 ml ( 2- 3 t) lemon juice


500 ml ( 2 c) brown rice, cooked 2 rounds feta cheese, diced 30 ml ( 2 T) olive oil

Pre­heat the oven to 200 ° C 1 Spread the but­ter­nut on a bak­ing sheet Driz­zle with the oil, sea­son with salt and pep­per and mix well Roast for 20 min­utes 2 Pesto Toast the pump­kin seeds in a dry pan and leave to cool slightly Blitz with the basil in a pro­ces­sor un­til smooth Add the oil a lit­tle at a time, blitz­ing un­til well blended Add the lemon juice and sea­son with salt and pep­per 3 Salad Gen­tly mix the rice and feta cheese Mix 30 ml ( 2 T) of the pesto with the olive oil and mix into the rice 4 Add the but­ter­nut Spoon the re­main­ing pesto on top 5 Scat­ter ex­tra toasted pump­kin seeds and basil on top be­fore serv­ing, if pre­ferred

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