Winter Black Rice Salad

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This recipe is jam-packed with a great stuff; high in anti-oxidants from the veges and the black rice is much higher in fibre, iron and zinc than its white equivalent.

This is a great vegetarian recipe but it is also delicious with grilled salmon.

2 courgettes, sliced
1 small butternut squash, peeled and diced
1 red pepper, deseeded and chopped
2 red onions, cut into quarters
2 tbsp rapeseed oil
freshly ground black pepper
150g Black rice or brown basmati

To finish
bunch of coriander, roughly chopped
100g feta cheese, crumbled
packet pomegranate seeds
a generous drizzle of pomegranate molasses


1. Preheat your oven to 210C, Gas 7. Place the prepared courgette, butternut squash, pepper and onions into a roasting tin. Drizzle over the oil and season well with freshly ground black pepper. Roast the veges for about 20-25 minutes.

2. Cook the rice according to the instructions on the packet. Black rice takes longer to cook than white rice (approx. 25 minutes) but it is worth it because the flavour is amazing. Once cooked drain and rinse under cold water to cool completely and transfer to a serving bowl.

3. Toss the roasted vegetables into the rice and finish the salad by stirring through the chopped coriander, crumbled feta and pomegranate seeds.

4. Finally add the magic ingredient that brings this dish alive… drizzle generously with pomegranate molasses. Enjoy!