* Wild rice for 2 * Kuri squash * Oil, salt, pepper * 240g can of drained, rinsed, and pre cooked butterbeans
**Chimichurri sauce**
* 1 spring onion, white part, finely chopped * 20g coriander, finely chopped * 1 large minced clove of garlic or 2 small * 1-2 or a whole fresh red chili (depending on your spice tolerance) * 1 tbsp red wine vinegar, 1/3 cup extra virgin olive oil, 1/2 tsp salt)
**Tofu feta**
* 150g tofu cut into triangles, marinated with the juice of half a lemon * 1 tbsp nooch (nutritional yeast) * 1 tbsp olive oil * 1 tsp oregano * 1/3 tsp salt * 1/2 tsp garlic powder * lots of cracked black pepper
**Toasted tamari seeds**
* roast dry seeds from the pumpkin discard with olive oil and 1 tsp tamari
###Instructions
1. Pre heat oven to 200c
1. Cut the squash into segments, discard the pulpy flesh from the seeds by putting all in a sieve and running water over the discard, this helps separate the seeds and flesh. Drain and leave to dry on a plate lined with a kitchen towel, as we’re roasting these later. Roast the squash segments in olive oil, salt and pepper for 45-40 mins, until browning at the edges.
1. Cook rice according to packet instructions.
1. Mix the butterbeans with all the chimichurri sauce ingredients and leave to stand in the fridge whilst you prep the tofu feta and pop the seeds on to roast.
1. To make the tofu feta, add all the marinade ingredients to a container and mix together. Add the tofu and stir to coat. Leave in the fridge until ready to served.
1. Roast the seeds in olive oil and 1 tsp tamari for 6-8 mins until browning.
1 Comment
###Ingredients
* Wild rice for 2
* Kuri squash
* Oil, salt, pepper
* 240g can of drained, rinsed, and pre cooked butterbeans
**Chimichurri sauce**
* 1 spring onion, white part, finely chopped
* 20g coriander, finely chopped
* 1 large minced clove of garlic or 2 small
* 1-2 or a whole fresh red chili (depending on your spice tolerance)
* 1 tbsp red wine vinegar, 1/3 cup extra virgin olive oil, 1/2 tsp salt)
**Tofu feta**
* 150g tofu cut into triangles, marinated with the juice of half a lemon
* 1 tbsp nooch (nutritional yeast)
* 1 tbsp olive oil
* 1 tsp oregano
* 1/3 tsp salt
* 1/2 tsp garlic powder
* lots of cracked black pepper
**Toasted tamari seeds**
* roast dry seeds from the pumpkin discard with olive oil and 1 tsp tamari
###Instructions
1. Pre heat oven to 200c
1. Cut the squash into segments, discard the pulpy flesh from the seeds by putting all in a sieve and running water over the discard, this helps separate the seeds and flesh. Drain and leave to dry on a plate lined with a kitchen towel, as we’re roasting these later. Roast the squash segments in olive oil, salt and pepper for 45-40 mins, until browning at the edges.
1. Cook rice according to packet instructions.
1. Mix the butterbeans with all the chimichurri sauce ingredients and leave to stand in the fridge whilst you prep the tofu feta and pop the seeds on to roast.
1. To make the tofu feta, add all the marinade ingredients to a container and mix together. Add the tofu and stir to coat. Leave in the fridge until ready to served.
1. Roast the seeds in olive oil and 1 tsp tamari for 6-8 mins until browning.
1. Layer up your dish and enjoy!
[Source](https://www.instagram.com/p/CyJSfFrKHcP/)