Black and White Rice Salad with Cumin and Roasted Butternut Squash

• small butternut squash↗1

  (about 375g/13oz), peeled and diced

• olive oil↗1 tbsp tbsp
• cumin seeds↗2 tbsp tbsp
• basmati and wild rice250g g
• dried cranberries↗140g g
• pomegranate seeds↗200g g
• blanched hazelnuts100g g

  toasted and split

• dill↗small pack

  leaves and stems finely chopped

• flat‑leaf parsley↗small pack

  leaves and stems finely chopped

• large red onion↗1

  finely diced

• feta↗200g g

  for serving

• large unpeeled orange↗zest and juice 1

  zest and juice of 1

• pure honey↗4 tbsp tbsp
• sherry vinegar↗4-5 tbsp tbsp
• olive oil↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection (gas 7) and line a tray with parchment paper. Place the squash on the tray, drizzle with olive oil, sprinkle the cumin seeds and season generously – use your hands to coat each piece evenly with oil and spices. Roast for 30‑35 min until the edges caramelize, then remove from the oven and let cool.

2. 2

   Meanwhile, bring a large pot of water to a boil. Cook the rice for 20‑25 min or according to package instructions, then drain and rinse thoroughly with cold water until all starch is washed away and the rice cools. Allow it to drain well.

3. 3

   Combine the dried cranberries, pomegranate seeds, hazelnuts, dill, flat‑leaf parsley, large red onion and rice in a large bowl and mix well. Prepare the dressing by whisking together all dressing ingredients with a generous amount of seasoning to taste. When the squash is completely cooled, gently fold it into the other ingredients. Drizzle with the dressing, toss well and serve on a large platter, topped with crumbled feta.