Black rice, herb and roasted pumpkin salad with crumbled feta
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6 (as a side)
Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$3.20 per serve
(at time of publication)
Full ingredients list:
1 tablespoon maple syrup, plus 1 teaspoon extra
1 teaspoon cinnamon
750g peeled pumpkin, cut into thin wedges
2 x 250g pouches microwavable black rice
100g baby rocket
1/2 cup fresh flat-leaf parsley
1 small red onion, thinly sliced
1 tablespoon lemon juice
1 1/2 tablespoons olive oil
1/2 teaspoon sumac
2 teaspoons wholegrain mustard
75g drained marinated feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Then combine maple syrup and cinnamon in a large bowl. Add the pumpkin; toss to combine. Place pumpkin on prepared tray. Bake for 30–35 minutes, or until tender.
Step 2Meanwhile, heat the rice following packet instructions. Place rice in a large serving bowl and set aside to cool slightly.
Step 3Add roasted pumpkin, rocket, parsley and onion to rice. Whisk the lemon juice, olive oil, sumac, mustard and extra maple syrup in a small bowl. Pour over salad and gently toss to combine. Top with crumbled feta and serve.
About this recipe
First published: December 2017