Warm carrot salad with toasted cumin dressing
A simple and lightly spiced salad is the perfect accompaniment to your favourite lamb, chicken or fish dish
Butternut squash pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionchopped
- 1 tbsp tagine spice blend(we used Bart Baharat)
- 350g pack ready-diced butternut squash
- 225g basmati rice
- 2.5cm/1in piece root gingerpeeled and finely grated
- 1 garlic clovecrushed
- 100g fruit & nut mix
- 600ml vegetable stock
- 1 tbsp ready-made crispy onions
- chopped parsleyto serve (optional)
Nutrition: per serving
- kcal417low
- fat13g
- saturates1g
- carbs63g
- sugars13g
- fibre5g
- protein10g
- salt0.4g
Method
step 1
Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
step 2
Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.
