Biltong, Rice, Bean, Feta & Butternut Salad
(No Ratings Yet)
Loading... Ingredients
Ingredients
½ cup Spekko Brown Rice, rinsed
1 cup vegetable stock
1 medium butternut
2 Tbsp olive oil
Salt
1 Tbsp cumin seeds
1 tsp ground coriander
For the dressing
4 Tbsp honey
3 Tbsp red wine vinegar / balsamic vinegar
Zest & juice of 1 orange
3 Tbsp wholegrain mustard
3 Tbsp olive oil
1 x 400 g can Three/Four Bean Mix, drained & pat dry
½ red onion, finely chopped
100 g sliced biltong
150 g feta cheese, crumbled
Small handful fresh mint leaves
Method
- Preheat the oven to 200 °C & line a baking tray with paper.
- Put the rice & stock into a pot. Bring to a boil, then turn down the heat & simmer for about 35 minutes, or until cooked. Drain off excess liquid. Allow the stand for a few minutes before putting the salad together.
- Peel & cube the butternut, discarding the peels & seeds. Place the cubes on the baking sheet & drizzle over 2 Tbsp olive oil, a pinch of salt, the cumin seeds & ground coriander. Toss well & roast in the oven for 30-40 minutes, until cooked & the edges are caramelised. Give the butternut a toss half way through cooking.
- To make the dressing, simply whisk the ingredients together.
- Mix the rice & beans & stir through ¾ of the dressing.
- Carefully mix through the butternut, onion, & most of the biltong & feta cheese.
- Spread this over a platter. Top with the last bits of biltong & feta, drizzle over the remaining dressing & garnish with fresh mint.
Platter will show off the salad perfectly.