# Main courses # Vegetables

Roasted Butternut Squash and Feta Rice Salad

Total time 65 mins

15 mins preparation time

50 mins cooking time

A vegetarian rice salad with lots of lovely roast squash, feta and a Kikkoman soy dressing.

Ingredients

4 portion(s)

small butternut squash, de-seeded and chopped

2 tbsp

sunflower oil

1 pinch

of chilli flakes

1 tsp

coriander seeds

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

100 g

feta cheese, chopped

25 g

pumpkin seeds, toasted

200 g

basmati and wild rice

50 g

Kalamata olives

1 handful

of herbs, such as parsley and mint, freshly chopped

For the dressing:

1 tbsp

Kikkoman Toasted Sesame Oil

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

Zest of 1 lemon, juice of ½ lemon

Preparation

Step 1

Preheat the oven to 220°C (200°C fan oven) Gas 7.

Step 2

Put the squash in a roasting tin and pour over the oil. Toss well and roast for 45min.

Step 3

Meanwhile, cook the rice according to the packet instructions. Then drain, rinse with cold water, drain again.

Step 4

With a pestle and mortar, grind the chilli flakes and coriander seeds together to a fine powder. Sprinkle over the squash with the Kikkoman Soy Sauce. Toss and continue to roast for 5min.

Step 5

Spoon the cooked rice into a bowl and fluff up with a fork.

Step 6

Add the squash, feta, pumpkin seeds and olives.

Step 7

Whisk together the ingredients for the dressing. Pour over the rice mixture then scatter with the chopped herbs.

Step 8

Serve immediately.

Recipe-ID: UK74

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Toasted Sesame Oil

Preheat the oven to 220°C (200°C fan oven) Gas 7.

Put the squash in a roasting tin and pour over the oil. Toss well and roast for 45min.

Meanwhile, cook the rice according to the packet instructions. Then drain, rinse with cold water, drain again.

With a pestle and mortar, grind the chilli flakes and coriander seeds together to a fine powder. Sprinkle over the squash with the Kikkoman Soy Sauce. Toss and continue to roast for 5min.

Spoon the cooked rice into a bowl and fluff up with a fork.

Add the squash, feta, pumpkin seeds and olives.

Whisk together the ingredients for the dressing. Pour over the rice mixture then scatter with the chopped herbs.

Serve immediately.

Let us know what you think

Click on the number of stars you want to give: the more the better!