Black rice, herb and roasted pumpkin salad with crumbled feta
Nutrition Info.(per serve)
1 tablespoon maple syrup, plus 1 teaspoon extra
1 teaspoon cinnamon
6 cups peeled pumpkin, cut into thin wedges
1 cup black rice
8 cups fresh baby rocketarugulaX
½ cup fresh flat-leaf parsley
1 small red onion, thinly sliced
1 tablespoon lemon juice
1½ tablespoons olive oil
½ teaspoon sumac (see tips)
2 teaspoons wholegrain mustard
75g marinated feta, drained and crumbled
Total fat 7g
Saturated fat 2g
Dietary fibre 4g
1 Preheat oven to 180°C. Line a large baking tray with baking paper. In a large bowl, combine 1 tablespoon of the maple syrup and cinnamon. Add pumpkin, toss to coat then place on prepared tray. Bake for 30-35 minutes, or until tender.
2 Meanwhile, cook rice following packet instructions. In a large bowl, set rice aside to cool slightly.
3 Add roasted pumpkin, rocket, parsley and onion to rice. In a small bowl, whisk lemon juice, olive oil, sumac, mustard and remaining maple syrup. Pour over salad and gently toss to coat. Top with crumbled feta and serve.
Make it gluten free: Check spices and mustard are gluten free.
Make it vegan: Substitute vegan feta for dairy feta.
Make it low FODMAP: Use Japanese pumpkin or buttercup and swap the red onion for green spring onion tips.
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