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Roast pumpkin and rice salad

Name: Roast pumpkin and rice salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 800g butternut pumpkin, deseeded, peeled; ⅓ cup olive oil; 150g pkt skinless hazelnuts; 1 cup rice & barley blend; 150g sugar snap peas, trimmed; ½ cup frozen peas; 2 tbs pure maple syrup; 2 tbs white wine vinegar; 3 tsp Moroccan seasoning

5 ratings

20m

30m

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by Fresh magazine

Oct 21, 2015

Mix it up - we’ve used a blend of rice and barley in this recipe, but you could change it for quinoa or couscous.

800g butternut pumpkin, deseeded, peeled
⅓ cup olive oil
150g pkt skinless hazelnuts
1 cup rice & barley blend
150g sugar snap peas, trimmed
½ cup frozen peas
2 tbs pure maple syrup
2 tbs white wine vinegar
3 tsp Moroccan seasoning

Method

1.

Preheat oven to 220°C. Thinly slice pumpkin. Arrange on baking tray and drizzle with 1 tbs oil. Season with salt and pepper. Toss to coat. Roast for 20-25 minutes until golden and tender. Set aside to cool.
2.

Meanwhile, place hazelnuts on a tray and bake for 8 minutes until golden. Set aside to cool, then roughly chop.
3.

Cook rice blend following packet directions. Transfer to a bowl to cool.
4.

Cook sugar snap peas and frozen peas together in boiling water for 2 minutes. Drain and rinse under cold water.
5.

Combine pumpkin, hazelnuts, rice blend and peas. Whisk syrup, vinegar, Moroccan seasoning and remaining oil in a jug. Season with salt and pepper. Stir dressing into salad. Serve.