Brown rice salad

Step 1/9

• 31⅔ g brown rice
• ⅓ tsp ground cumin
• ⅛ tsp ground coriander
• ⅛ tsp ground cinnamon

• pot

Roast spices with rice in a dry pot

Step 2/9

• ⅛ tsp salt
• ⅛ tsp black peppercorn
• 83⅓ ml water

Add salt, pepper and water to rice. Cook for 30 minutes until soft.

Step 3/9

• ⅛ head butternut squash
• 20⅞ g mixed nuts
• ⅓ tbsp olive oil
• ⅛ tsp ground cumin

• roasting pan

Cut butternut in bite size cubes. Place on roasting pan and cover with olive oil and cumin. Roast for 25 minutes at 180C. Add nuts and roast for a further 5 minutes.

Step 4/9

• bowl

Rinse cooked rice and place in large serving bowl.

Step 5/9

Add roasted butternut and nuts to rice

Step 6/9

• 20⅞ g sprouts
• ⅛ red bell pepper
• 2 cherry tomatoes
• ⅛ fennel
• ⅛ shallot
• 5 g baby spinach
• 16⅔ g mixed dried fruits

Slice dried fruit and add to rice together with diced salad greens

Step 7/9

• ⅛ canned chickpea
• ⅛ canned kidney bean

Add drained beans

Step 8/9

• ⅛ slice feta cheese

Sprinkle with feta cheese

Step 9/9

Season to taste with pepper, salt and olive oil