Sweet Spiced Roast Pumpkin Brown Rice Salad Recipe

Ingredients

• 1/2 cup brown rice
• 400g kent pumpkin, unpeeled, cut into thin wedges
• 2 tsp cumin seeds
• 1 tbsp brown sugar
• 2 1/2 tbsp extra virgin olive oil, plus extra to serve
• 1/3 cup fresh coriander leaves
• 1 tbsp sultanas
• 2 tbsp slivered almonds, toasted
• 1/3 cup plain greek-style yoghurt
• sliced long red chilli, to serve

Method

1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
2. Cook rice following packet directions.
3. Meanwhile, place pumpkin in a large bowl. Add cumin seeds, sugar and 2 tablespoons oil. Season with salt and pepper. Toss to coat. Transfer to prepared tray. Bake for 20 to 25 minutes or until golden and tender.
4. Cool rice for 10 minutes. Add coriander, sultanas, almonds and remaining oil. Season with salt and pepper. Toss to combine. Spoon 3/4 of rice mixture onto a serving dish. Top with pumpkin wedges. Spoon over remaining rice mixture. Place yoghurt in a small serving bowl. Drizzle with extra oil. Sprinkle chilli over pumpkin mixture. Serve with yoghurt mixture.