Roast chicken & butternut squash wild rice salad

Everyone would be impressed if you brought this salad along to a picnic or summer garden party.

2 hours 30 mins

6

Medium

• 2x packs Field & Flower chicken thighs
• 250g wild rice
• 1 butternut squash
• 2tsp coriander seeds
• 1tsp cumin seeds
• 1tsp caraway seeds
• Seeds of 6 cardamom pods
• 3 spring onions, finely sliced
• 2 handfuls sultanas
• 1 lemon, juice and zest
• Handful of mint, chopped
• Handful of coriander, leaves and stalks chopped
• 2tbsp pumpkin seeds
• Olive oil
• Sea salt

1. Preheat the oven to 180°C/Gas 4. Peel, deseed and chop the butternut squash.

2. Place in a roasting tray and drizzle with olive oil. Grind the spices in a pestle and mortar and sprinkle over the butternut squash.

3. Roast in the oven for 1 hour, or until the squash becomes soft and has begun to caramelise.

4. Roast your chicken thighs for 25 minutes, or until the juices run clear. .

5. Boil the rice. Shred the chicken. Once the rice has cooked, drain it and mix with the sultanas, chicken, spring onions, lemon zest and juice whilst it is still warm.

6. Add the butternut squash followed by the chopped herbs, stir and season to taste.

7. Toast the pumpkin seeds in a dry pan and toss in some sea salt whilst warm.

8. Sprinkle over the salad and serve with some fresh bread, roasted tomatoes and olive oil.