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This wonderful salad is inspired by the late Orna and Ella bistro in Tel Aviv.
Butternut Squash and Rice Salad with Feta and Sumac
Course: Appetizers, SidesCuisine: IsraeliDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
20
minutesSumac is a sour and crunchy spice that’s available online and at Middle Eastern supermarkets.
INGREDIENTS
½ butternut squash, peeled
Oil spray
1 teaspoon brown sugar
Kosher salt
1 cup basmati rice, washed
1 tsp salt
3 tablespoons olive oil
¼ cup pumpkin seeds
1/2 tsp cumin seeds
½ red onion, chopped
¼ cup chopped mint leaves
¼ cup Italian parsley, chopped
1 Serrano pepper, seeded and thinly sliced
1 tablespoon sumac
¼ lb. feta (optional)
DIRECTIONS
- Turn oven to 425 degrees. Cut the butternut squash to 1/2 inch cubes. Arrange in a tray, spray with oil, sprinkle with brown sugar and salt and bake for about 10-15 minutes, until just fork tender.
- Cook rice in 1½ cups of boiling water and 1 tsp salt until done (about 13 minutes). Let rice sit in the pot for 10 minutes without removing the lid, then transfer to a large bowl and let it cool down for about 15 minutes.
- In the meantime, put 1 tablespoon olive oil, pumpkin seed and cumin seed in a skillet over medium heat and fry seeds until golden, stirring frequently, about 3 minutes. Set aside.
- In a large bowl mix rice and squash. Add 2 tablespoons olive oil, onion, herbs, Serrano and sumac and mix very gently. Add the feta and mix very gently again. Sprinkle with pumpkin seed-cumin mixture on top. Serve warm or at room temperature.