1 small butternut pumpkin (about 375 g), peeled and cubed
1 tbsp olive oil
2 tbsp cumin seeds
250 g basmati & wild rice
140 g dried cranberries
200 g pomegranate seeds
100 g blanched hazelnuts, toasted and halved
1 small bunch dill, leaves and stalks finely chopped
1 small bunch flat-leaf parsley, leaves and stalks finely chopped
1 large red onion, finely diced
200 g feta, to serve
For the dressing
zest and juice 1 large unwaxed orange
3 tbsp clear honey
4 tbsp Sherry vinegar
3 tbsp olive oil
- Heat oven to 220C/200C fan and line a baking tray with baking paper. Put the pumpkin on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously – use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.
- Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
- Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the pumpkin is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.