Brazil Nut and Butternut Squash Salad

Ingredients (Serves 3-4)

500ml hot vegetable stock

600g butternut squash (about 1 small or ½ a large one)

Pinch of saffron

1 tbsp olive oil

1 onion, chopped

8 fresh sage leaves

½ x 100g pack Waitrose Brazil Nut Kernels, halved lengthways

200g Tilda Basmati & Wild Rice

50g sultanas

½ pack fresh chives

Method

Cut the squash in half and discard the seeds. Peel, then cut the flesh into bite-sized chunks and roast for 20 minutes.

Add the saffron to the hot stock and leave to infuse for 10 minutes then add the rice and ¼ tsp salt – cook until soft. Drain and set aside.

Meanwhile, heat the oil in a pan add the onion and fry gently for 5 minutes until softened. Add the sage leaves, Brazil nuts and fry for a further 2-3 minutes.

Stir this mixture into the rice along with the squash and sultanas. Snip the chives into the rice and serve.

3 Comments

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