. 1 medium butternut squash
. 200g feta cheese
. 250g brown rice
. 1 red pepper
. 1 cucumber
. 5 tablespoons tahini
. 2 tablespoons honey
. 1 lemon, squeezed
. Coriander & spring onions
. Preheat the oven to 180 °C .
. Wash & cut up the squash into small chunks.
. Place on baking tray & drizzle with olive oil. Season with salt, pepper & some chilli flakes. Put into oven. Remove after 40 minutes or once roasted.
. Boil water & cook rice for 25 minutes
. Meanwhile, wash & chop up pepper & cucumber into small pieces
. Finely chop coriander & spring onions
. Make dressing by mixing tahini, honey & lemon together. Pour in boiling water to thin down if desired
. Once cooled, place rice into a big serving bowl alongside the squash, pepper & cucumber. Crumble the feta on top
. Drizzle on the dressing
. Top with coriander & spring onions