Pumpkin, rocket and rice salad
2 tbs, toasted
75 g, coarsely chopped
97% fat-free cottage cheese
500 g, peeled, cut into 2cm pieces
1 cup(s), (200g)
100 g, torn
2 tbs, (red wine)
1 clove(s), crushed
- Preheat oven to 200°C or 180°C fan-forced. Place the pumpkin on a baking paper lined tray and spray with oil. Bake for 20 minutes or until golden and tender, turning once during cooking. Cool for 5 minutes.
- Meanwhile, cook rice in a large saucepan of boiling water for 25 minutes or until tender. Drain. Rinse under cold water for 30 seconds, then drain again.
- Combine pumpkin and rice in a large bowl with rocket, tomato and pepitas. Add the combined vinegar, oil and garlic and gently toss to combine.