Warm Feta Salad with Butternut Squash, Mint & Pistachios

Serving size

1 person 2 people 4 people

Ingredients

100g rice (brown)

(100% Brown Rice)
2 tsp pumpkin seeds
40g rocket
75g pomegranate seeds
1 tsp sumac
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
2 tbsp pomegranate molasses (use half)
1 handful of fresh mint
10g pistachios (Nuts)
25g honey
1 tsp black sesame seeds (Sesame)
100g feta (Milk)
1 small butternut squash

Allergens

Contains: Nuts, Sesame, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	159Kcal	741Kcal
	667kJ	3102kJ
Fat	5.9g	27g
of which saturates	2.4g	11g
Carbohydrates	20g	94g
of which sugars	5.6g	26g
Protein	4.0g	18g
Salt	0.32g	1.5g
Fibre	2.4g	11g

Ingredients

100g rice (brown) (use half)

(100% Brown Rice)
75g pomegranate seeds (use half)
1 tsp black sesame seeds (use half) (Sesame)
40g rocket (use half)
1 tbsp apple cider vinegar (use half)

(apple cider vinegar (100%))
1 tsp sumac (use half)
10g pistachios (use half) (Nuts)
25g honey (use half)
1 small butternut squash (use half)
2 tsp pumpkin seeds (use half)
1 handful of fresh mint (use half)
100g feta (use half) (Milk)
2 tbsp pomegranate molasses (use half)

Allergens

Contains: Nuts, Sesame, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	167Kcal	794Kcal
	699kJ	3323kJ
Fat	6.3g	30g
of which saturates	2.4g	12g
Carbohydrates	21g	102g
of which sugars	6.6g	31g
Protein	3.9g	19g
Salt	0.31g	1.5g
Fibre	2.4g	11g

Back

1/3 daily fibre 6 plants

Warm Feta Salad with Butternut Squash, Mint & Pistachios

Prep time: 20 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Dairy

Impress everyone with this vibrant Middle Eastern-style salad. You’ll serve honey-baked feta with roasted squash, fresh mint, ruby pomegranate seeds and crunchy pistachios. Drizzle with a bright sumac dressing and get ready to dig in.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with baking parchment
Bring a medium saucepan filled with salted hot water to a boil
Pull out a small baking dish & a large bowl

Roast & boil

Halve the squash lengthways, discard the seeds and dice into 2cm chunks. Place the squash onto the lined baking tray, then toss with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain

Bake the feta

Place the feta into the small baking dish, drizzle with 1 tsp oil and scatter over the sesame seeds
Bake for 18-20 mins, until golden. In the final 2 mins, drizzle over half the honey

Prep the rest

Meanwhile, roughly chop the pistachios. Pick the mint leaves from the stalk and roughly chop
In the large bowl, combine the pomegranate molasses, vinegar, chopped mint, sumac and 1 tsp olive oil. Season with salt and pepper

Toss & serve

When ready, add the cooked rice, squash and pomegranate seeds to the dressing bowl. Toss to coat. Add the rocket and toss again to combine, then share between plates
Top with the honeyed feta, pistachios and pumpkin seeds. Drizzle over the remaining honey