Butternut Squash & Feta Salad

. 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

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