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Servings 4
Calories 620 kcal
Prep Time20 mins
Cook Time20 mins
Total Time40 mins

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
  • 120 g cooked green beans, 4cm sticks
  • ½ Iceberg lettuce, finely sliced
  • 4 spring onions, cut into long shards
  • 250 g packet microwave Pilau rice, warmed
  • 4 tbsp white wine vinegar
  • 1 tbsp granulated sugar
  • juice of 2 large limes
  • 1 tsp freshly milled black pepper
  • 4 tbsp extra virgin olive oil
  • 2 pots of coriander, roughly chopped

Instructions
 

  • Pre-heat the oven to 200C, gas mark 6.
  • Place the sliced squash into a baking tray, add the oil and season well with salt and pepper. Mix well and bake in the preheated 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 it 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.
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Nutrition Facts
Tomato, Roasted Squash and Pilau Rice Salad
Amount per Serving
Calories
620
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
4
g
25
%
Sodium
 
28
mg
1
%
Potassium
 
1221
mg
35
%
Carbohydrates
 
85
g
28
%
Fiber
 
8
g
33
%
Sugar
 
13
g
14
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Aldi, Salad
Cuisine Spring, Summer
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