Roast Butternut, Biltong and Brown Rice Salad
Photo: Cswreeve, CC BY 2.5
This salad pairs sweet, charred roast butternut with salty, chewy biltong, the cured dried meat South Africans snack on. Brown rice gives it a nutty base that holds up to the dressing, while cucumber and fresh herbs keep each forkful cool and bright. Roasted seeds add crunch, and feta is there if you want it. Leave out the rice and the rest makes a good tortilla filling.
Instructions
Heat the oven to 180°C. Cook the brown rice following the instructions on the packet, then drain it and set it aside.
Put the chopped butternut in a roasting pan, add the olive oil, salt and pepper, and toss until the pieces are evenly coated.
Roast the butternut until it is cooked through and slightly charred at the edges. A knife should slide into the pieces without resistance.
In a large bowl, combine the rice, roasted butternut, sliced biltong, roasted seeds, cucumber, feta if using, and the chopped herbs. Stir gently so the squash keeps its shape.
Serve the salad tossed with your favourite vinaigrette or a honey mustard dressing.
Make it personal.
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