A vibrant Persian side salad, perfect to accompany grilled meat. Sourve: BBC Good Food
Serve 6-8 as a side dish
1 small butternut squash peeled and cubed
1 tbsp olive oil
2 tbsp cumin seeds
250g basmati & wild rice
140g dried cranberries
200g pomegrante seeds
100g blanched hazelnuts, toasted and halved
small pack dill, leaves and stalks finely chopped
small pack flat parsley, leaves and stalks finely chopped
i large red onion finely chopped
200g feta to serve
For the dressing:
zest & juice of 1 large unwaxed orange
4 tbsp clear honey
4-5 tbsp sherry vinegar
4 tbsp olive oil
1. Heat oven to 220/200 (fan) / gas 7 and line a baking tray with parchment paper. Put squash on the baking tray and drizzle with olive oil, scatter over the cumin seeds and season – use your hands to make sure everything is coated evenly. Roast for 30-35 mins until the edges are caramelised. Remove from oven and leave to cool.
2. Meanwhile bring a saucepan of water to the boil. Cook the rice for 20 to 25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
3. Put the cranberries, pomegranate seeds, hazelnuts, herbs, onions and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool gently mix it in the bowl with the other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.