members recipes

Preparation: 20 mins Cooking: 15-20mins Serves 4

Ingredients
350g/12oz butternut squash, washed and deseeded
45ml/3tbsp olive oil
1 (250g) pack chestnut mushrooms
1 (250g) pack halloumi cheese
50g/2oz mixed wild and brown rice
4 spring onions, trimmed and sliced
45ml/3tbsp sliced fresh basil
juice of half a lemon
15ml/1tbsp honey
1 whole curly leaf lettuce such as apollo or batavia
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas Mark 6. Cut the unpeeled squash into
chunks and place in a roasting tin, add 15ml/1tbsp of the oil and season with salt
and pepper. Roast for 10 mins, stir in the mushrooms and roast for a further
10mins.

2. Meanwhile, slice the halloumi and place on a baking tray bake for 10-15 mins or
until it has become golden and crisp. Leave to cool, then break into bite sized
pieces. Cook the rice in lightly salted boiling water for 20-25mins or until tender.
Drain in a sieve and rinse with cold water to cool slightly.

3. Place the rice in a bowl, add the onion, basil, lemon, honey and salt and pepper
to taste. Add the mushrooms, squash and any pan juices from the roasting tin and
toss together.

4. Break the lettuce into leaves; rinse and dry. Divide the lettuce between four
plates, top with the rice salad and serve straight away.