Ginger and Lime Rice Super Salad

Some things just go together. Like peanut butter and banana. Avocado and toast. And apparently now ginger and lime. Because at the moment I'm throwing the combo into everything I can... curries, salads, rice...

This salad is so wholesome. It's warm and absolutely full of plant goodness. The lime and ginger just add an extra level to all the yummy veggies. It's so perfect for these cold days.

Ingredients: {serves 2-3}
1 small butternut squash or pumpkin peeled, deseeded and cut into cubes (approximately 2 heaped cups)
2 tbsp coconut oil
1 red pepper (capisium)
1 cup frozen peas
1 courgette
1 red onion
1 packet brown rice
1 lime
1 tbsp grated fresh ginger
2 large handfuls of spinach

Method:
Pre-heat the oven to 180 degrees.
After peeling, deseeding and slicing the butternut squash place onto a baking tray, drizzle with oil, season and pop into the oven.
Meanwhile cut the onion, pepper and courgette into small slices.
Approximately 40 minutes into cooking the butternut squash (it should be soft and slightly browning), place a tbsp of coconut oil in a large frying pan on a medium heat.
Add the red onion and ginger to the oil and fry lightly for 5 minutes.
Next add the courgette, peas and pepper, and fry for a further 5 minutes until soft.
Add the rice, juice of the lime, 1/4 cup of water and cook until the rice is soft (approximately a further 5 minutes).
Finally turn off the heat, and add the spinach. Stir into mix gently for about a minute to wilt.

Serve up as a main or along side some salad! Enjoy!