Pumpkin Rice Salad with Feta

Ingredients12

• kabocha squash400g
• red onion1 Stück
• garlic clove1 Zehe
• olive oil4 EL
• basmati rice160g
• harissa paste1 EL
• salt1 TL
• cherry tomatoes250g
• fresh parsley1 Bund
• lemon juice4 EL
• black pepper1 Prise
• feta cheese150g

Instructions

1. 1

   Wash the squash, remove the seeds and cut into 1 cm cubes. Peel the onion and garlic and dice finely.

2. 2

   Heat 2 tbsp olive oil in a pot and sauté the onion and garlic over medium heat for 2-3 minutes until translucent.

3. 3

   Add the rice, squash and harissa and fry briefly until the paste smells fragrant.

4. 4

   Pour in 400 ml water, add 1 tsp salt and bring to a boil covered. Cook over low heat for about 15 minutes until the rice is tender.

5. 5

   Transfer to a bowl and let cool uncovered.

6. 6

   Wash and quarter the tomatoes. Wash the parsley, shake dry, pick the leaves and chop finely.

7. 7

   Fold the tomatoes, half of the parsley and the remaining 2 tbsp olive oil into the squash and rice mixture.

8. 8

   Season the salad with 4 tbsp lemon juice, a pinch of salt and a pinch of pepper.

9. 9

   Crumble the feta coarsely, scatter over the salad with the remaining parsley and serve warm or cold.