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Brown rice salad with eggplant and roasted pumpkin
Brown rice salad with eggplant and roasted pumpkin
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Try incorporating vegetarian meals weekly for fiber, nutrients, and antioxidants.
Ingredients:
  • 800g pumpkin, peeled, seeded, cut into 1.5cm pieces
  • 1 medium (about 450g) eggplant, ends trimmed, cut into 1.5cm pieces
  • 5.00 gm ground cumin
  • Olive oil spray
  • 525g (3 cups) cooked brown rice
  • 1 zucchini, trimmed, halved, thinly sliced
  • 45g (1/4 cup) pepitas, lightly toasted
  • 62.50 ml fresh continental parsley leaves, chopped
  • 62.50 ml fresh mint leaves, torn
  • 45g (1/4 cup) currants
  • 130g (1/2 cup) low-fat natural yoghurt
  • 1 garlic clove, crushed
  • 31.50 gm fresh lemon juice
Instructions:
  • Preheat the oven to 200ºC and line a baking tray with non-stick baking paper. Place the pumpkin and eggplant on the tray, sprinkle with cumin, season with pepper, and spray with oil. Roast for 25 minutes or until tender.
  • Mix together the pumpkin, eggplant, rice, zucchini, pepitas, parsley, mint, and currants in a large bowl.
  • In a small bowl, mix together the yogurt, garlic, and lemon juice. Serve the salad in individual bowls and drizzle with the dressing.

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