Roasted Pumpkin Salad

Ingredients: 

• 1kg pumpkin, peeled, deseeded, cut into 2-3cm pieces
• 2 cups of cooked long-grain brown rice
• 1 small red onion chopped finely
• 100gm almonds
• 100gm sultanas
• 200gm of rocket or baby spinach
• 30gm olive oil
• 30gm maple syrup or agave syrup
• 20gm very finely grated turmeric
• sprig of parsley

Method: 

1. Soak the almonds (soaking the almonds overnight makes them softer) & sultanas in boiling water.

2. Preheat oven to 180°C. Smear olive oil over baking tray lightly. Toss the pumpkin & onion in olive oil too & then place on tray and bake for 30 minutes until tender.  

3. Place the rice in a large bowl. MIx turmeric with the syrup and gently stir into rice until well combined. Add the rocket, pumpkin, sultanas & almonds to the rice mixture and gently stir until well combined. Garnish with chopped parsley just before serving. Can be eaten straight away or if you can wait it or you have enough for two days it tastes even better after a night in the fridge!

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