30-45 min
4 people
Prep 20 minutes
Difficulty: Easy
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Ingredients
1 cup brown rice, rinsed
2 cups vegetable stock
1 medium butternut
2 Tbsp olive oil
Salt
1 Tbsp cumin seeds
1 tsp ground coriander
For the dressing
4 Tbsp honey
3 Tbsp red wine vinegar / balsamic vinegar
4 Tbsp orange juice
½ tsp orange zest
3 Tbsp wholegrain mustard
3 Tbsp olive oil
1 x 400g can bean mix, drained and patted dry
½ red onion, finely chopped
100g sliced biltong
150g feta cheese, crumbled
Small handful fresh mint leaves
Method
Preheat the oven to 200°C and line a baking tray with paper.
Put the rice and stock into a pot. Bring to a boil, then turn down the heat and simmer for about 25 minutes, or until cooked. Drain off excess liquid.
Allow it to sit for a few minutes before putting the salad together.
Peel and cube the butternut, discarding the peels and seeds. Place the cubes on the baking sheet and drizzle over 2 tablespoons of olive oil, a pinch of salt, the cumin seeds, and ground coriander. Toss well and roast in the oven for 30-40 minutes, until cooked and the edges are caramelised.
Give the butternut a toss halfway through cooking.
To make the dressing, simply whisk the ingredients together.
Mix the rice and beans and stir through ¾ of the dressing.
Carefully mix through the butternut, onion and most of the biltong and feta cheese.
Spread this over a platter. Top with the last bits of biltong and feta, drizzle over the remaining dressing, and garnish with fresh mint.
Supplied by Spekko.co.za
Recipe of the day: Biltong, rice, bean,feta and butternut salad
Ingredients
1 cup Spekko Saman Brown Rice, rinsed
2 cups vegetable stock
1 medium butternut
2 Tbsp olive oil
Salt
1 Tbsp cumin seeds
1 tsp ground coriander
For the dressing
4 Tbsp honey
3 Tbsp red wine vinegar / balsamic vinegar
4 Tbsp orange juice
½ tsp orange zest
3 Tbsp wholegrain mustard
3 Tbsp olive oil
1 x 400 g can Three/Four Bean Mix, drained and pat dry
½ red onion, finely chopped
100 g sliced biltong
150 g feta cheese, crumbled
Small handful fresh mint leaves
Instructions
-
Preheat the oven to 200°C and line a baking tray with paper.
-
Put the rice and stock into a pot. Bring to a boil, then turn down the heat and simmer for about 25 minutes, or until cooked. Drain off excess liquid. Allow the stand for a few minutes before putting the salad together.
-
Peel and cube the butternut, discarding the peels and seeds. Place the cubes on the baking sheet and drizzle over 2 tablespoons of olive oil, a pinch of salt, the cumin seeds and ground coriander. Toss well and roast in the oven for 30-40 minutes, until cooked and the edges are caramelised. Give the butternut a toss half way through cooking.
-
To make the dressing, simply whisk the ingredients together.
-
Mix the rice and beans and stir through ¾ of the dressing.
-
Carefully mix through the butternut, onion and most of the biltong and feta cheese.
-
Spread this over a platter. Top with the last bits of biltong and feta, drizzle over the remaining dressing and garnish with fresh mint.
Rice alternative – Spekko India Gate Basmati Rice (cooking time may need to just accordingly
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