Spice-roasted butternut and black rice salad from Sabrina Ghayour

stylist.co.uk

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

1kg butternut squash, peeled, halved, deseeded and cut into 1.5cm slices

olive oil

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

250g black rice

1 large red onion, finely chopped

100g dried cranberries

50g flaked almonds

250g pomegranate seeds

1 small packet (about 30g) of flat leaf parsley, leaves finely chopped

Maldon sea salt flakes and freshly

ground black pepper

subheading: For the dressing:

3 tablespoons pomegranate molasses

3 tablespoons olive oil

2 tablespoons honey or maple syrup

1 tablespoon vegan red wine vinegar

1 teaspoon ground cinnamon

Note: Ingredients may have been altered from the original.

Directions at stylist.co.uk

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