|1/2 cup||rice — black|
|400 g||black beans — tinned, rinsed and drined|
|2 Tbs||fresh chillies — 573|
|1||butternut — peeled, cubed|
|beetroot — small|
|1 Tbs||balsamic reduction|
|100 g||feta cheese — crumbled|
|1/4 cup||pumpkin seeds — toasted|
|3 Tbs||fresh chillies — 573|
|2 Tbs||vinegar — red wine|
|1 Tbs||lemon juice|
|freshly ground black pepper|
|fresh parsley — and basil, finely chopped|
Rinse the black rice thoroughly to remove excess starch and any loose husk shells. Place in a saucepan and cover with 2 cups of water and a generous pinch of salt. Boil for 20 minutes. Check that the rice is tender and then rinse under cold, running water. Drain well.
In the meanwhile, preheat the oven to 200º C.
Place the butternut on a large, lined baking sheet and drizzle with 2 tablespoons olive oil. Season well with salt and black pepper. Roast for 45 minutes until tender and the edges of the butternut are nicely coloured.
If you’re using fresh beetroot, wash the beets well to remove excess grit. Place in a deep saucepan, cover with water and simmer for 50-60 minutes until fork tender. Drain, cool and peel. Quarter the beets and toss in the balsamic glaze. Set aside.
For the dressing, place all the ingredients in a jam jar and shake together.
To assemble the salad, mix together the rice and black beans. Pour half the dressing over and toss to coat. Nestle the beetroot and butternut on top of the rice, crumble over the feta and scatter with the pumpkin seeds. Drizzle the remaining dressing over and finish with freshly ground black pepper.
Serves 4 as a main course.