Butternut squash and black rice bowl recipe | Sainsbury`s Magazine

Ingredients

• 100g black rice
• ½ small butternut squash, peeled and roughly cut into 2cm cubes (about 250g prepped weight)
• ½ tsp zaatar, plus more to serve
• ½ tsp ground cumin
• ½ tsp mixed dried herbs
• 1 tbsp rapeseed oil
• 1 Little Gem lettuce, leaves separated
• ½ x 31g pack coriander, roughly chopped, plus a couple of sprigs
• 1 lime, cut into wedges