Roast Butternut, Biltong & Brown-Rice Salad 330 ml brown rice 500 g butternut (chopped) 45 ml olive oil Salt and milled pepper 125 ml biltong (finely sliced) 45 ml onion seeds (roasted ) 250 ml
Roast Butternut, Biltong & Brown-Rice Salad
- 330 ml brown rice
- 500 g butternut (chopped)
- 45 ml olive oil
- Salt and milled pepper
- 125 ml biltong (finely sliced)
- 45 ml onion seeds (roasted )
- 250 ml cucumber (shaved into chunks or ribbons)
- 30 ml parsley or mint (chopped)
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Preheat oven to 180°C
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Cook brown rice according to packet instructions
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Drain and set aside
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Toss butternut, olive oil and seasoning into a roasting pan
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Roast until cooked through and slightly charred
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Stir through rice, butternut, biltong, roasted onion seeds, cucumber and herbs
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Serve tossed with your favourite vinaigrette dressing or honey mustard
You can also ditch the rice if you prefer and toss in a handful of lettuce to serve as a starter.