Brown Rice And Roast Pumpkin Salad Food

BROWN RICE ROAST PUMPKIN AND SEED SALAD

Steps:

• Cook pumpkin in oven, sparyed with olive oil until light brown and tender. Let coll to room temperature.
• Cook brown rice in large saucepan of boiling water for 30 minutes. Drain in colander - do not overcook. Cool.
• Brown pumpkin and sunflower seeds in oven for 5 minutes at 180 Degrees Celsius.
• Remove from oven and let cool slightly.
• Mix all dressing ingredients together.
• Place rice in large bowl, pour over dressing, mix throught, add all other ingredients and mix well.

WARM ROAST PUMPKIN SALAD

Steps:

• Preheat the oven to 200ºC/400ºF/gas mark 6.
• Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
• Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
• Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
• Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
• Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
• Serve warm.