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
- 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.
- Peel and dice the butternut squash, drizzle with olive oil and sprinkle with crushed chilli flakes, bake until tender and coloured.
- Mix the SFC Chermoula Seasoning with the softened butter and a drizzle of oil and put to the side.
- 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.
- 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.
- Cut in half the olives and dice the feta.
- Wash the spring onions and chop.
- Mix all the ingredients together
- 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.
