Spring green fattoush
Savour all the flavours of spring in every bite with this elegant, seasonal salad
Sweetly spiced rabbit pilaf
- Preparation and cooking time
- Prep:
- Cook:
- plus standing
- Easy
- Serves 4
Skip to ingredients
For the pilaf
- 1 tbsp butter
- 1 tbsp olive oil
- 2 onionsthinly sliced
- 3 garlic clovessliced
- meat from legs and loins of 2 wild rabbitscut into bite-sized chunks
- 2 cinnamon sticks
- 1 tbsp cumin seeds
- ½ tsp chilli powder or hot paprikaplus a sprinkle
- 250g long-grain ricewell rinsed
- 350g butternut squashpeeled and sliced into half-moons
- 85g pitted prunes
- 400ml chicken stock
To serve
- handful mint(or coriander, or dill)
- 2 tbsp toasted pine nutsor toasted flaked almonds
- low-fat Greek yogurt
- pomegranate molasses or lemon juice
Nutrition: per serving
- kcal687
- fat15g
- saturates7g
- carbs70g
- sugars12g
- fibre6g
- protein64g
- salt0.7g
Method
step 1
Melt the butter and oil in a wide, lidded pan, and add the onions and garlic. Soften gently for 5 mins, then tip in the rabbit and cook for 5 mins more, stirring until it changes colour all over (it doesn’t need to be particularly browned). Turn up the heat a little, add the spices and fry for 2 mins until aromatic. Lift out the pieces of loin and set aside.
step 2
Tip in the rice, squash and prunes, cover with the stock and season. Bring to a simmer, cover and cook gently for 10 mins. Put the loin meat on top of the rice, re-cover and cook for another 5 mins or until you can see channels appearing in the surface of the rice and most or all of the liquid has disappeared. Remove from the heat and set aside for 10 mins.
step 3
Fluff up the tender rice with a fork, check the seasoning and scatter with the fresh herbs and the nuts. Serve each portion with a blob of yogurt topped with a sprinkling of chilli or paprika, plus a drizzle of tangy pomegranate molasses or lemon juice.
