Author Notes
Here is a delicious autumn salad, full of all kinds of healthiness with a little chilli kick to warm you up if like me your thermalled up to the max —Flossie
Ingredients
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3/4 cup
wild rice or black rice/brown rice
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1
butternut squash, peeled and chopped into chunks
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2
red onions, cut into wedges
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4
handfuls kale
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1 tablespoon
crushed coriander seeds
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1-2
red chillies, finely chopped
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1
avocado, sliced
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2
small limes, 1 juiced, 1 cut into 4 wedges
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1 handful
fresh coriander, roughly chopped
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1
lemon zested
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2 tablespoons
toasted sesame seeds
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4 tablespoons
extra virgin oil
Directions
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First preheat your oven to 180C. Crush your coriander seeds in a pestle and mortar and mix them with the chopped squash, red onions with a couple of glugs of olive oil, salt and pepper.
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When the oven is hot, roast the veg for about 45 mins, turning halfway through. The veg are ready when they are a golden and soft through, take them out and leave to cool.
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While the vegetables are roasting, rinse the rice until the water comes out clear, then cook according to packet instructions.
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To make the dressing, purée the avocado in a bowl with the lime juice and plenty of salt and pepper, mix in the chopped garlic and chilli with 4 tbsp of olive oil.
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When everything is ready mix it all gently together and season, you may want to add more lime/lemon juice or olive oil, it is also good with a spoon of natural yoghurt stirred through. Serve with the lime wedges and an extra sprinkle of sesame seeds.
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