Recipe of the week
Butternut, feta & grain salad
We used a mix of brown rice and barley for this satisfying salad, but you could use just rice if preferred.
❚ 2 cups cooked mixed brown rice and barley (or all brown rice)
❚ 1 large butternut pumpkin
❚ 2 red onions, peeled and cut into thin wedges
❚ 2 tablespoons olive oil
❚ 4 cloves garlic, skin on, smashed
❚ 1 cup coriander leaves
❚ 1 cup flat-leaf parsley leaves
❚ 1 punnet cherry tomatoes, halved
❚ 100g feta, crumbled
Dressing:
❚ 1⁄4 cup light olive oil
❚ 3 cloves garlic, crushed
❚ 1 large red chilli, seeded and finely chopped
❚ 2 lemons, juiced
❚ 1 tablespoon sugar
Cook rice mix to packet directions. Heat oven to 220C and line a baking dish with baking paper.
Slice butternut into wedges 1cm thick, discarding seeds (we left the skin on). Peel red onions and cut into thin wedges.
Place butternut, red onion and squashed garlic cloves in baking dish and toss with olive oil and a good sprinkling of flaky sea salt. Roast for about 40 minutes, turning once, until pumpkin is caramelised and tender. Set aside to cool.
Dressing: Heat oil in a small saucepan, add garlic and chilli and cook over a medium to low heat for 1-2 minutes. Remove pan from heat and add lemon juice and sugar, stirring until sugar has dissolved. Season with salt and pepper.
Place cooked cooled grains in a large bowl with pumpkin, onion, garlic and remaining salad ingredients. Pour dressing over and carefully mix to combine. Adjust the seasoning if necessary. Serve at room temperature.
Serves 4-6