Ingredients
- 1 butternut squash
- peeled and sliced into 8 or 10 long slices
- 4 tbsp olive oil
- Salt
- Pepper
- 4 medium tomatoes, sliced into wedges
- 120g cooked green beans
- 4cm sticks
- ½ Iceberg lettuce, finely sliced
- 4 spring onions, cut into long shards
- 1 x 250g packet microwavable Pilau rice, warmed
- 4 tbsp white wine vinegar
- 1 tbsp granulated sugar
- Juice of 2 large limes
- 1 tsp coarse ground black pepper
- 4 tbsp extra virgin olive oil
- 2 pots of coriander, roughly chopped
Method
- Pre-heat the oven to 200°C, gas mark 6.
- Place the sliced squash into a baking tray, then add the oil and season well with salt and pepper, mix well and bake in the pre-heated oven until lightly browned and cooked through.
- Meanwhile, place the tomatoes, cooked green beans and Iceberg lettuce into a deep bowl, mix carefully, but well.
- Remove the cooked squash from the oven and cool slightly, then slice into long pieces.
- Once cooled add the cooked squash to the tomatoes, green beans and Iceberg lettuce.
- Next add the re-heated rice.
- Spoon over the vinegar, sugar, lime juice, pepper, oil and coriander; really mix well, but carefully.
Phil's Tips
Perfect with ... Burlwood Reserve Californian Chardonnay. This wine is a classic Californian chardonnay with citrus fruits and apricot flavours balanced with a subtle hint of butter derived from ageing with oak barrels.
