Step 1

Rinse the rise and drain. Place in a saucepan and cover with 2 cups of water and a pinch of salt. Boil for 20 minutes. Check that the rice is tender and then rinse under cold water. Drain well.

Step 2

Preheat the oven to 200º C. Place the butternut on a large, lined baking sheet and drizzle with 2 tablespoons olive oil. Season well with salt and black pepper. Roast for 45 minutes until tender and  nicely coloured.

Step 3

If you're using fresh beetroot, wash to remove grit. Place in a saucepan, cover with water and simmer for 45 minutes until tender. Drain, cool and peel. Quarter the beets and toss in the balsamic glaze. Set aside.

Step 4

For the dressing, place all the ingredients in a jam jar and shake together.

Step 5

To assemble the salad, mix together the rice and black beans. Pour half the dressing over and toss to coat. Lay the beetroot and butternut on the rice, crumble over the feta and scatter with the pumpkin seeds. Drizzle the remaining dressing over and finish with black pepper.