Pumpkin & Brown Rice Salad

Delicious and healthy!

You will need...
1/4 butternut pumpkin
1 Tbs olive oil
2 cups cooked brown rice
1 brown onion
Pinch dried chilli flakes
1/2 tsp finely chopped fresh ginger
1 clove garlic, crushed
1/2 cup salted peanuts
1/2 bunch chopped coriander
For the dressing...
1 tsp lime juice
1/2 tsp brown sugar
5 drops fish sauce
1 Tbs soy sauce
1 Tbs olive oil, extra
salt and pepper to taste

1. Remove the skin and seeds from the pumpkin, and dice into small, evenly sized cubes. Place on a roasting tray with 1 Tbs of olive oil and a pinch of salt and pepper and roast in the oven at 200 degrees celsius for about 20 minutes or until just soft and lightly coloured
2. Thinly slice the onion and sweat off in a non-stick pan with a small knob of butter for 10 minutes to soften, then raise the heat to high and colour to a golden brown. Throw in the garlic and ginger at the last minute to release the flavour.
2. Combine all the ingredients for the dressing in a small bowl and mix well.
3. Add the cooked pumpkin (while still slightly warm), to the cooked brown rice, chopped coriander, cooked onion, chilli and peanuts and mix. Pour over the dressing and coat well.
4. Taste to adjust seasoning (it usually needs a decent amount of salt and pepper), serve with a sprinkling of extra coriander and peanuts.


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