Wild Rice & Butternut Squash Salad Recipe

Ingredients

• 250g Tilda Brown Basmati and Wild rice
• 1 butternut squash, peeled, deseeded and chopped into chunks
• 1 tsp sweet smoked paprika
• 100g cavolo nero, stalks removed, chopped into bitesize pieces
• 75g walnuts, lightly toasted in the oven or a dry frying pan, then roughly chopped
• Handful of chopped parsley
• Handful of chopped dill
• Handful of chopped mint
• 150g pomegranate seeds
• 100g crumbled feta cheese to serve (optional)
• 1 tbsp olive oil
• For the dressing
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp honey or maple syrup (for vegan)
• Salt and pepper to taste