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Butternut squash, kale and Persian fetta salad

Ingredients

• 1 butternut squash cut into cubes
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp butter
• 1/2 onion finely chopped
• Two garlic cloves finely chopped
• 3 cups brown rice cooked
• 1 handful of kale shredded stalk removed
• One lemon juiced
• 60 g Feta crumbled
• 1 pinch sea salt and cracked pepper *to taste
• One splash olive oil *extra

Directions

Preheat the oven to 180C.
Combine the squash, olive oil, honey, 1⁄4 tsp of salt and a few pinches of pepper in a large bowl.
Toss to evenly coat and then spread on a baking tray.
Roast for 30 minutes, giving the tray a shake halfway through, until soft and golden.
Allow to cool.
Heat the butter and a touch of olive oil in a large frying pan or wok over medium-high heat; add the onion and fry for 2 – 3 minutes.
Stir in the garlic and saute for a further 2 minutes.
Add the cooked brown rice, season with salt and pepper and cook, occasionally stirring, for 3 minutes.
Add the kale and lemon juice, season with salt and pepper and remove from the heat immediately, as the residual heat will cook the kale.
Spoon the rice and kale mixture into a large bowl and top with the pumpkin and fetta.