Hasselback Pumpkin with Black Rice Salad
Easy
Serves 2
Vegetarian
Hasselback Pumpkin with Black Rice Salad
Ingredients
Method
Preheat the oven to 200°C fan forced. Place the pumpkin on a board. Make cuts, spaced 5mm apart, across the pumpkin, but not all the way through. Place, cut side up in a lightly greased roasting pan.
Whisk the oil, honey and mustard together until well combined. Spoon 2 tablespoons over the pumpkin. Season and roast for 1 hour 15 minutes or until golden and tender. Place the seed mix on a baking tray and roast in the oven under the pumpkin for 5 minutes until light golden. Remove and cool.
Meanwhile, stir the vinegar into the remaining oil mixture. Warm the SunRice Microwave Black Rice pouch for 90 seconds in the microwave, transfer to a bowl and set aside to cool for 10 minutes. Stir the herbs, seed mix and dressing into the rice.
Spoon the yoghurt over the base of 2 plates. Add the pumpkin and spoon over the rice salad. Serve.
Tip You can roast the pumpkin with the skin on, the cooking time is the same.
Tip Keep the seeds from the pumpkin, place them in the pan with the pumpkin while roasting, they become super crispy and can be sprinkled over the pumpkin for extra crunch and flavour to serve.
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Hasselback Pumpkin with Black Rice Salad
Easy
Serves 2
Vegetarian
Ingredients
Method
Preheat the oven to 200°C fan forced. Place the pumpkin on a board. Make cuts, spaced 5mm apart, across the pumpkin, but not all the way through. Place, cut side up in a lightly greased roasting pan.
Whisk the oil, honey and mustard together until well combined. Spoon 2 tablespoons over the pumpkin. Season and roast for 1 hour 15 minutes or until golden and tender. Place the seed mix on a baking tray and roast in the oven under the pumpkin for 5 minutes until light golden. Remove and cool.
Meanwhile, stir the vinegar into the remaining oil mixture. Warm the SunRice Microwave Black Rice pouch for 90 seconds in the microwave, transfer to a bowl and set aside to cool for 10 minutes. Stir the herbs, seed mix and dressing into the rice.
Spoon the yoghurt over the base of 2 plates. Add the pumpkin and spoon over the rice salad. Serve.
Tip You can roast the pumpkin with the skin on, the cooking time is the same.
Tip Keep the seeds from the pumpkin, place them in the pan with the pumpkin while roasting, they become super crispy and can be sprinkled over the pumpkin for extra crunch and flavour to serve.