Serves between 4 and 6 as an accompaniment
300g brown rice
1 butternut squash, washed , de-seeded and chopped into cubes
one big bunch of coriander
juice of 3 lemons
4 tablespoons of olive oil
salt and pepper to taste
two tablespoons of caraway seeds
Boil the rice according to the packet instructions in some salted water. Once cooked drain and run under cold water until cool.
Meanwhile put the squash on a baking tray, drizzle with a little oil and sprinkly with salt and cook at 180 degrees for about half an hour. As you can see in the picture we have left the skin on the squash, if you do this make sure the squash is more than tender, it needs to be cooked for a bit longer until the skin ever so slightly burns and caramelizes otherwise you are left with lots of skin that is really hard to swallow - yuck!
Get a small pan and toast the caraway seeds until you can smell them. As soon as you smell them remove from the heat and the pan to avoid burning them.
Put the rice into a serving dish, add the squash, caraway, coriander, lemon juice and oil and give everything a gentle mix. Add more salt if necessary.
I would love this salad on its own for my lunch or with some cardamom and herb crusted cod.