I just kept adding more things to this and it got tastier and tastier! The lemon zest is what really lifts this and makes it good enough for the blog.
1 handful cooked brown rice
2 medium beetroot (cooked)
1 handful baby broad beans
1/2 small butternut squash
1 tbsp extra virgin olive oil
zest of 1 lemon
1 tbsp mixed seeds
75g feta cheese
Method
Boil the rice & cool with cold water. Dress with olive oil. Boil the beans rapidly and cool these two when done. Peel the butternut squash and cube it. Either heat the whole oven up and roast it for 45 minutes or blitz it in the microwave for 5 minutes (and finish it off in the oven for a few minutes)!
Mix in all the other ingredients and leave overnight in the fridge for the flavours to mingle.
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