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Cook rice according to directions on package.
Preheat oven to 425°F. Spread butternut squash cubes in a single layer on a roasting tray and drizzle with 2 tbsp olive oil. Sprinkle with salt and pepper to taste. Bake in oven for ~20 mins, until soft.
When squash and rice are ready, thoroughly drain rice before tipping into squash tray. Squeeze lemon juice into tray and add another drizzle of extra virgin olive oil (~1 tbsp).
Add ~half the mint, pomegranate seeds, pistachio kernels and feta and mix everything together.
Turn out onto a serving platter and scatter with remaining mint, pomegranate seeds, pistachios kernels, and feta.
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