Method
Step 1
Preparation: Preheat the oven to 200°C. Prepare all the ingredients as indicated above.
Step 2
Butternut: Place the butternut cubes on a baking tray lined with tin foil. Sprinkle over the cayenne pepper and Mediterranean Mix add a good glug of olive oil (enough to coat) and season with salt and pepper. Roast for 35 minutes until golden and cooked.
Step 3
Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Step 4
Onion: Heat a few glugs of olive oil in a large frying pan over a medium to high heat. Add the onion slices and fry for 10-12 minutes until golden and crispy. Don’t make the pan too hot – you don’t want the onions to burn and go bitter. Remove the onions from the pan and set aside.
Step 5
Almonds: Place a small pan on high heat and dry toast the almonds until lightly browned - about a minute. Toss often to make sure they don’t burn.
Step 6
Serve the rice topped with the roasted butternut, crumbled feta, dill, parsley, flaked almonds, raisins and fried onions. Drizzle with olive oil and season with salt and pepper to taste.