Food & Wine
Moroccan roasted pumpkin, brown rice and quinoa salad
Nutritionist Zoe Bingley-Pullin’s Moroccan roasted pumpkin, brown rice and quinoa salad is a real crown pleaser and will have everyone at the table asking for seconds.
Serves: Four
Ingredients:
- 1/2 large pumpkin, cut into 4 thick slices
- 1/4 cup pumpkin seeds, crushed finely
- 1 tablespoon olive oil
- 1/4 teaspoon ras el hanout
- Salt and pepper, to taste
For the salad
- 1 cup SunRice Brown Rice & Quinoa
- 2 cups water
- 100g goat/feta cheese, crumbled (real feta, not processed)
- 1/4 cup flaked almonds
- 1/2 bunch coriander, chopped finely
- 1/2 cup green olives, pitted and sliced
- 50g baby rocket leaves
- 1 punnet, cherry tomatoes, cut in half
For the dressing
- 1 tablespoon tahini paste
- 1 teaspoon raw honey
- 1 garlic clove, crushed finely
- 1 tablespoon water
- 1/2 tablespoon lemon juice
Method:
- Preheat oven to 180°C.
- Toss pumpkin in olive oil, ras el hanout, salt and pepper and press pumpkin into pumpkin seeds until coated.
- Place on a lined baking tray and bake for 20 to 30 minutes until well roasted.
- Meanwhile place SunRice Brown Rice & Quinoa in a saucepan with water, bring to the boil and cook until tender and water is absorbed.
- In a bowl combine cooked grains, goat cheese, almonds, coriander, green olives, rocket leaves and cherry tomatoes.
- To make the dressing, combine all ingredients in a jar or food processor and combine until a runny consistency is reached.
- Spoon a serving of salad on each plate, top with piece of roasted pumpkin, drizzle with dressing and sprinkle with extra coriander.
How tasty! Do you enjoy dishes like this one?
Recipe courtesy of SunRice ambassador, Zoe Bingley-Pullin.
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