Pumpkin and Rice Salad
Ingredients
- ½ butternut pumpkin, deseeded and peeled
- ⅓ cup olive oil
- 150g hazelnuts or pepitas
- ½ cup basmati rice
- ½ cup barley
- 250g feta, crumbled
- ½ frozen peas
- 2 tbsp maple syrup
- 2 tbsp white wine vinegar
- ½ tsp cinnamon
- ½ tsp cumin
- smoked paprika
Method
- Preheat oven to 220 C
- Thinly slice pumpkin
- Arrange on baking tray. Drizzle with olive oil. Add salt and pepper and toss to coat.
- Roast for 20-25 minutes until golden and tender.
- Bake hazelnuts on a tray for 8 minutes. Cool then roughly chop.
- Boil rice and barley until cooked
- Steam peas.
- Mix syrup, vinegar and spices
- Combine all ingredients