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Photo of Pumpkin, rocket and rice salad by WW

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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