Prep time: 30 minutes

Cook time: 30 minutes

Serves: 6-8 portions

Black Gallo rice, roasted chilli butternut squash, lemon oil, olives, feta and roasted confit tomato salad, perfect for Halloween.

• 750g of Riso Gallo Nero (Black) Wholegrain Sustainable rice
• 1 butternut squash roasted with chilli flakes
• 3 corn on the cob (Pre-cooked cobs works too)
• 10 spring onions
• 2 limes
• 6 tbsp of extra virgin olive oil
• 2 pickled red chilli
• 1 bunch of coriander or parsley to garnish
• 50g feta diced
• 50g mixed olives
• 40g of mixed toasted seeds
• 30g of unsalted butter
• Salt and pepper to taste
• 2g Street Food Chef Chermoula Seasoning

Method

1. Cook the Riso Gallo Nero (Black) Wholegrain Sustainable rice, Once ready, place the rice in a mixing bowl and dress with a drizzle of oil and a little salt.
2. Peel and dice the butternut squash, drizzle with olive oil and sprinkle with crushed chilli flakes, bake until tender and coloured.
3. Mix the SFC Chermoula Seasoning with the softened butter and a drizzle of oil and put to the side.
4. Leave the husk on the corn and place it onto a microwave safe dish. Cook it for about 4-5 minutes until soft. Let it rest for 5 minutes and when still warm peel it well. Flash them on a griddle pan or if you can, over a BBQ or with a blow torch to give them a nice roasted flavour.
5. Brush them with the mix of oil, butter and Street Food Chef Chermoula Seasoning and cook them for 1 last minute in the microwave to allow the mix to cook and penetrate the cobs. Separate the corn from the cob and chop into big pieces.
6. Cut in half the olives and dice the feta.
7. Wash the spring onions and chop.
8. Mix all the ingredients together
9. Season with just a drizzle of extra virgin olive oil, salt, pepper, lime zest and lime juice of 1 lime.

Assembly

Mix all ingredients together and dress onto a presentation plate, dress with micro leaves, herbs and pickled chillies. This recipe can be adapted to contain the gallo red sustainable wholegrain rice.