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roast pumpkin and grain salad

Yields4 Servings

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.

Nutrition Facts

Servings 4