Brown rice salad with roast pumpkin and pepitas
Fresh butter beans
¼ cup(s), (50g)
500 g, (Japanese), cut into 2cm wedges
Cooked brown rice
2 cup(s), (340g)
Baby spinach leaves
4 cup(s), (120g)
Reduced fat feta cheese
100 g, crumbled
1 x 3 second spray(s)
- 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.
- Meanwhile, boil, steam or microwave beans until tender. Rinse under cold water. Drain.
- 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.