If you haven’t got yourself a copy of Izy Hossack’s ‘The Savvy Cook’ you are missing out. It’s been named one of the top cookbooks of 2017, and is one of the very few cookbooks I’ve actually cooked from. So much so that I asked the lovely Izy if I could share a (slightly adapted) version of my favourite recipe from her book, which I’ve made for friends many times already.
This recipe is almost identical to the one on page 92 of The Savvy Cook, and also features the cover.
400g butternut squash, peeled and cut into 1-2cm cubes
150g uncooked brown rice
100g pomegranate seeds
2 handfuls of baby spinach
2 tbsp tahini
1 garlic clove, crushed
Pinch of salt
Juice of 1/2 lemon
2 tbsp water
What to do:
- Preheat the oven to 180°C
- Toss the squash with olive oil and a pinch of salt on a baking tray. Roast in the oven for 30 minutes, or until cooked through and starting to brown.
- Place the rice in a medium pan and cover with hot water. Season with salt and bring to the boil. Simmer for 20 minutes, adding more water if needed. Once cooked, drain the rice and return it to the pan. Cover with a lid and leave for 5 minutes to absorb the excess moisture.
- Mix all the dressing ingredients together and pour over the rice. Mix together.
- Mix the pomegranate seeds, cooked squash, and spinach into the cooked rice. Cover with a lid again.
- Heat a dry, nonstick frying pan over a medium heat. Add the sliced halloumi and fry for 2-4 minutes until golden, then flip over and fry on the other side. Remove from the pan.
- Arrange the rice mixture onto two plates and top with halloumi. Serve immediately.