PUMPKIN, BEETROOT AND RICE SALAD

RECIPES

PUMPKIN, BEETROOT AND RICE SALAD

Pumpkin is one of my all time favourite vegetables. Its so versatile and I’ve been using it a lot in salads lately as I love to mush it up with all of the other elements to create a flavour explosion! This rice and quinoa based salad works so well with the combo of pumpkin, beetroot and feta… you will not be disappointed!

INGREDIENTS

  • 3 x 250g steamed Brown rice and Quinoa pouches from SunRice
  • 1 x Cup of fresh parsley
  • 1/2 a Butternut pumpkin
  • 1 x Packet of Vacuum packed baby beetroots
  • 1 x Small packet of rocket
  • 1/2 a 200g block of Feta
  • 1/3 Cup of Pepitas (Pumpkin seeds)

METHOD

  • Preheat oven to 200 Degrees
  • Line a baking tray with baking paper
  • Dice pumpkin into medium sized chunks (they will shrink a bit) then put them on the tray and into the oven for around 25 mins, turning once in the middle of cooking
  • Once pumpkin is soft, remove from the oven and set aside to cool
  • Microwave rice pouches for 90 seconds each, pour into a large bowl and leave to cool
  • Roughly chop the parsley and cut the baby beetroots in half
  • When the rice is cool, put the rocket and parsley in and mix it through
  • Scatter the pumpkin and beetroot on top and using your hands, crumble the feta on as well
  • To finish, sprinkle over the pepitas

DRESSING

  • I like to serve this salad with a sticky balsamic glaze but it would also go nicely with a tahini dressing

NOTES

  • The beetroot brand I use is LoveBeets as they come from my Grandma’s organic veg farm and are so delicious
  • When I eat with my Vegan friends I put the feta on the side so people can add it themselves
  • You don’t have to use packet rice, I just love the convenience but you can cook your own rice and quinoa if you prefer. Just make sure you follow the same quantities

PUMPKIN AND BEETROOT ARE A MATCH MADE IN HEAVEN

Leave a Reply

Your email address will not be published. Required fields are marked *