Sin-free Squash & Pepper Stacks

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 175 g camargue red rice
• 2 tablespoons light olive oil
• 150 g red onions, finely chopped
• 1/2 teaspoon cardamom seed
• 1/2 teaspoon allspice
• 1 1/2 tablespoons raisins
• 100 g vegetarian feta cheese, in small dice
• 3 tablespoons fresh parsley, finely chopped
• 1 butternut squash (long fat-stem if possible)
• 2 large red peppers, each cut into 8 thick slices
• 1 tablespoon balsamic vinegar
• 100 g good quality cranberry sauce
• 1/2 small lemon, juice of

Recipe

• 1 bring the rice to the boil in a medium sized saucepan and simmer for 20 – 25 minutes, ensuring it still has some “biteâ€?.
• 2 using 1 tbsp of the olive oil, sauté the onion until soft and starting to caramelise. add the spices and raisins and cook for a further 2 minutes. combine this mixture together with the cooked rice, feta and parsley. (if making vegan, replace the feta with the pine nuts).
• 3 peel the stem of the squash with a vegetable peeler and cut into 8 circles approx 1 cm thick and 8-9 cm diameter. parboil for 2-3 minutes to soften slightly.
• 4 heat a large ridged grill pan. mix the remaining 1 tbsp oil with the vinegar and brush the squash and peppers with this before char grilling. keep the cooked vegetables warm in a low oven until ready to assemble the stacks.
• 5 melt the cranberry sauce in a small saucepan, adding a tbsp of water if it is very thick. once warm add the lemon juice and sieve to remove any large pieces.
• 6 to assemble the stacks place one squash circle in the centre of a dinner plate. place a 8.5cm ring over/on top of it and press in a quarter of the rice mixture. on top of this place a second circle and decoratively pile a quarter of the grilled peppers. drizzle over 1-2 tbsp of sauce.