Pumpkin, rocket and rice salad
8
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Keep things interesting, use a different roast vegetable that's in season.Winter/Autumn: parsnip, pumpkin, sweet potatoSummer/Spring: beetroot, eggplant, potato.
Ingredients
Pumpkin seeds (pepitas)
2 tbs, toasted
Semi-dried tomatoes
75 g, coarsely chopped
97% fat-free cottage cheese
100 g
Butternut pumpkin
500 g, peeled, cut into 2cm pieces
Brown rice, dry
1 cup(s), (200g)
Rocket
100 g, torn
Vinegar
2 tbs, (red wine)
Olive oil
2 tsp
Garlic
1 clove(s), crushed
Instructions
1
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.
2
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.
3
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.
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