Maple Roasted Butterkin with Feta and Wild Rice

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Cut butterkin in half lengthways and use a spoon to scoop out seeds (discard seeds). Cut into 2cm-thick wedges, leaving skin on. Toss with a drizzle of oil and maple syrup on first prepared tray. Season with salt and pepper and roast for 25 minutes, until tender. Turn once during cooking.
3. Toss beetroot on second prepared tray with a drizzle of oil and season with salt and pepper. Roast (on rack below butterkin) for 20-25 minutes, until tender. Turn once during cooking.
4. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
5. While veggies and rice are cooking, thinly slice spring onions and roughly chop parsley and mint. Set aside in a large bowl. In a small bowl, whisk together all maple vinaigrette ingredients with a fork. Set aside. Use a vegetable peeler to peel courgette/cucumber into long, thin ribbons and set aside.
6. When butterkin has finished roasting, sprinkle over feta pumpkin seeds and almonds and return to oven for 5 minutes, to melt feta. When rice has finished steaming, add to bowl with spring onions and herbs. Add spinach, oil and roasted beetroot, toss to combine and season to taste.
7. divide wild rice between plates. Top with a few courgette/cucumber ribbons and wedges of maple roasted butterkin, making sure to scoop up some feta, pumpkin seeds and almonds. Drizzle over maple vinaigrette.