A filling salad on its own or a great accompaniment to lamb or chicken.
¼ Jap pumpkin
1 tsp chilli flakes
150 g brown rice, cooked
150 g quinoa, cooked
1 tbsp currants
1 tbsp pistachios
Handful of mint, leaves torn
½ bunch parsley, chopped roughly
60 g feta cheese
2 tbsp extra virgin olive oil
1 tsp red wine vinegar
2 tsp honey
1
Preheat oven to 180 degrees. Line a roasting tray with baking paper and coat with a little olive oil.
2
Cut the pumpkin lengthways into 4 pieces, place on the baking paper add oil to the pumpkin and sprinkle with chilli flakes. Roast in the oven for 30 minutes or until brown and cooked through.
3
Put the rice, herbs, currants, nuts into a bowl and add the oil, honey and vinegar and season with salt and pepper. Mix together well.
4
To serve, place the pumpkin on a serving plate and spoon the rice over the top. Finish with crumbled feta cheese.
Ingredients
¼ Jap pumpkin
1 tsp chilli flakes
150 g brown rice, cooked
150 g quinoa, cooked
1 tbsp currants
1 tbsp pistachios
Handful of mint, leaves torn
½ bunch parsley, chopped roughly
60 g feta cheese
2 tbsp extra virgin olive oil
1 tsp red wine vinegar
2 tsp honey
