Recipe of the day: Biltong, rice, bean, feta and butternut salad

30-45 min

4 people

Prep 20 minutes

Difficulty: Easy
 

ALSO READ: Recipe of the day: Director’s martini

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

The better the biltong, the better this salad will turn out. Of course, white rice adds a tinge of style to the finished product. A nice touch to dinner

 

• Author: Thami Kwazi

Ingredients

Scale 1x2x3x

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

1. Preheat the oven to 200°C and line a baking tray with paper.

2. 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.

3. 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.

4. To make the dressing, simply whisk the ingredients together.

5. Mix the rice and beans and stir through ¾ of the dressing.

6. Carefully mix through the butternut, onion and most of the biltong and feta cheese.

7. 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