Warm Black Rice Salad with Glazed Squash, Green Beans, and Whipped Lemon Feta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Place the black rice and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 28 to 32 minutes until the rice is tender and the water is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   While the rice cooks, toss the squash in a bowl with 2 tablespoons olive oil, 1 tablespoon honey, the minced garlic, smoked paprika, cumin, 1/4 teaspoon salt, and a pinch of black pepper.

4. 4

   Spread the squash on the baking sheet in a single layer and roast at 220 °C / 425 °F for 22 to 25 minutes, turning halfway through, until tender and browned at the edges.

5. 5

   Bring water to a boil in a small pot. Add the green beans and cook for 3 to 4 minutes until tender-crisp. Drain and briefly cool under cold water to set the color. Dry well.

6. 6

   In a small processor or using a whisk, blend the feta, Greek yogurt, lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, the grated garlic, and 2 to 3 tablespoons water if needed, until thick and spreadable.

7. 7

   In a jar or small bowl, whisk together the Dijon mustard, the remaining 1 tablespoon honey, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil, a pinch of salt, and black pepper to make a smooth vinaigrette.

8. 8

   In a large salad bowl, combine the cooked black rice, roasted squash, green beans, and half of the parsley. Add the vinaigrette and toss gently so the squash keeps its shape.

9. 9

   Spread the whipped feta on the base of a serving platter or individual plates. Spoon the salad mixture over it and finish with the sesame seeds and the remaining parsley.

10. 10

    Serve the salad warm or at room temperature. If desired, add a little more black pepper or a few extra drops of olive oil just before serving.