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Roasted pumpkin, witlof and feta brown rice salad

Name: Roasted pumpkin, witlof and feta brown rice salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 small butternut pumpkin, peeled, seeds removed, cut into 2cm pieces; 1 bunch baby (Dutch) carrots, trimmed; 1 tbs olive oil; 1 1/2 cups (300g) brown rice; 200g marinated feta, drained; 1 red witlof, leaves separated; 1/2 bunch sorrel, leaves thinly sliced; 2 tbs pumpkin seeds (pepitas); 1 long green chilli, thinly sliced; 1 eschalot, thinly sliced; 2 tbs golden or regular sultanas; 1/4 cup (60ml) chardonnay vinegar or white wine vinegar; 1/2 cup (125ml) extra virgin olive oil; 1 tbs salted capers, rinsed, drained; 2 tsp caster sugar

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by Matt Wilkinson

Chef and author

Oct 08, 2015

Matt Wilkinson's salads are so good, they inspired a book - and his roast pumpkin and witlof offering is a true classic.

1 small butternut pumpkin, peeled, seeds removed, cut into 2cm pieces
1 bunch baby (Dutch) carrots, trimmed
1 tbs olive oil
1 1/2 cups (300g) brown rice
200g marinated feta, drained
1 red witlof, leaves separated
1/2 bunch sorrel, leaves thinly sliced
2 tbs pumpkin seeds (pepitas)

Dressing

1 long green chilli, thinly sliced
1 eschalot, thinly sliced
2 tbs golden or regular sultanas
1/4 cup (60ml) chardonnay vinegar or white wine vinegar
1/2 cup (125ml) extra virgin olive oil
1 tbs salted capers, rinsed, drained
2 tsp caster sugar

Method

1.

Preheat the oven to 190°C. Place the pumpkin and carrot on a baking tray, drizzle over oil and season, then roast for 25 minutes or until tender. Cool slightly, then quarter the carrots lengthways.
2.

Meanwhile, cook the rice according to the packet instructions. Allow to cool.
3.

For the dressing, combine all the ingredients in a bowl and set aside.
4.

Place the pumpkin, rice and half the dressing in a bowl and toss to combine. Divide the feta among serving bowls, then top with the rice mixture, carrot and witlof. Sprinkle with sorrel and pumpkin seeds and drizzle with the remaining dressing, if desired, then serve.