Walnut & Roast Pumpkin Salad
Easy
< 1 Hour
Serves 6
Vegan
Vegetarian
Walnut & Roast Pumpkin Salad
Ingredients
Method
Bring a large pot of water to the boil. Add rice and boil for 30 minutes or until cooked. Drain and cool.
Meanwhile, preheat oven to 200C. Place pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and toss to coat. Roast for 20 minutes or until tender. Cool.
Place rice, pumpkin, walnuts, green onions and pomegranate seeds in a serving bowl and toss gently to combine.
Place rice, pumpkin, walnuts, green onions and pomegranate seeds in a serving bowl and toss gently to combine.
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Walnut & Roast Pumpkin Salad
Easy
< 1 Hour
Serves 6
Vegan
Vegetarian
Ingredients
Method
Bring a large pot of water to the boil. Add rice and boil for 30 minutes or until cooked. Drain and cool.
Meanwhile, preheat oven to 200C. Place pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and toss to coat. Roast for 20 minutes or until tender. Cool.
Place rice, pumpkin, walnuts, green onions and pomegranate seeds in a serving bowl and toss gently to combine.
Place rice, pumpkin, walnuts, green onions and pomegranate seeds in a serving bowl and toss gently to combine.