Brown Rice, Roast Pumpkin & Raisin Salad
½ pumpkin, cut into bite size pieces
2 cups cooked brown rice
1 cup raisins
1 cup almonds
1 lime, juiced
1 tbsp soy sauce
1 garlic clove
½ tbsp maple syrup
1 handful baby rocket leaves
1 handful fresh mint leaves, roughly chopped
Preheat oven to 200ºC/400ºF.
Place the pumpkin cubes on a sheet of baking paper on a baking tray. Arrange the pumpkin, in a single layer, on the prepared tray. Place the tray in the oven and bake for about 30 minutes or until light brown and tender. Remove from oven and set aside.
For the dressing:
Place in a small bowl the juice of one lime, one tablespoon of soy sauce, one sliced garlic clove and half a tablespoon of maple syrup. Whisk well to combine. In a large bowl place the rice, roasted pumpkin and dressing, one handful of baby rocket leaves, one handful of fresh mint leaves, one cup of almonds and one cup of raisins. Gently stir with a spoon until well combined and serve.
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