Black & white rice salad with cumin-roasted butternut squash - Good Food Middle East

Ingredients

• 1 small butternut squash (about 375g/13oz), peeled and cubed
• 1 tbsp olive oil
• 2 tbsp cumin seeds
• 250g basmati & wild rice
• 140g dried cranberries
• 200g pomegranate seeds
• 100g blanched hazelnuts, toasted and halved
• small pack dill, leaves and stalks finely chopped
• small pack flat-leaf parsley, leaves and stalks finely chopped
• 1 large red onion, finely diced
• 200g feta, to serve
• zest and juice 1 large unwaxed orange
• 4 tbsp clear honey
• 4-5 tbsp sherry vinegar
• 4 tbsp olive oil