Name: Butternut Pumpkin, Red Kale and Persian Fetta Salad Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1 butternut pumpkin cut into cubes; 2 tbs olive oil; 1 tbs honey; 1 tbs butter; 1/2 onion finely chopped; 2 garlic cloves finely chopped; 3 cups brown rice cooked; 1 handfuls kale shredded stalk removed; 1 lemon juiced; 60 g Persian fetta crumbled; 1 pinch sea salt and cracked pepper *to taste; 1 splash olive oil *extra

by Will Stewart + Steve Flood/Butcher and the Farmer Last updated on 01/14/2021

The perfect autumn salad created by your favourite Pommy duo and Butcher and the Farmer's, Will and Steve. - Will Stewart + Steve Flood/Butcher and the Farmer

Ingredients

1 butternut pumpkin cut into cubes
2 tbs olive oil
1 tbs honey
1 tbs butter
1/2 onion finely chopped
2 garlic cloves finely chopped
3 cups brown rice cooked
1 handfuls kale shredded stalk removed
1 lemon juiced
60 g Persian fetta crumbled
1 pinch sea salt and cracked pepper *to taste
1 splash olive oil *extra

Method

Step 1

Preheat the oven to 180C.
Step 2

Combine the pumpkin, 2 tbs of olive oil, the honey, 1⁄4 tsp of salt and a few pinches of pepper in a large bowl. Toss to evenly coat and then spread on a baking tray. Roast for 30 minutes, giving the tray a shake halfway through, until soft and golden. Allow to cool.
Step 3

Heat the butter and a touch of olive oil in a large frying pan or wok over medium–high heat, add the onion and fry for 2 – 3 minutes. Stir in the garlic and saute for a further 2 minutes. Add the cooked brown rice, season with salt and pepper and cook, stirring occasionally, for 3 minutes. Add the kale and lemon juice, season with salt and pepper and remove from the heat immediately as the residual heat will cook the kale.
Step 4

Spoon the rice and kale mixture into a large bowl and top with the pumpkin and fetta.