Brown rice salad with roast pumpkin and pepitas
12
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Honey-roasted pumpkin, tender butter beans, and pepitas give this salad a beautiful sweetness and crunch
Ingredients
Fresh butter beans
200 g
Pepitas
¼ cup(s), (50g)
Honey
2 tbs
Pumpkin
500 g, (Japanese), cut into 2cm wedges
Cooked brown rice
2 cup(s), (340g)
Baby spinach
4 cup(s), (120g)
Olive oil
1 tbs
Reduced fat feta cheese
100 g, crumbled
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place pumpkin in a single layer on prepared tray. Lightly spray with olive oil and drizzle with honey. Bake for 35 minutes or until tender and golden.
2
Meanwhile, boil, steam or microwave beans until tender. Rinse under cold water. Drain.
3
Place pumpkin in a large bowl with beans, rice, spinach and pepitas. Pour juices from baking tray over mixture and drizzle with oil. Toss gently to combine. Serve sprinkled with feta.
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