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Healthy pumpkin and carrot rice ball salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Elevate your salad with pumpkin carrot rice balls, topped with zesty yogurt dressing.
Ingredients:
  • 1 avocado, sliced
  • 500g diced pumpkin
  • 1 large carrot, grated
  • 56.10 gm sultanas
  • 250g packet microwave brown and quinoa rice mix
  • 62.50 ml finely chopped fresh chives
  • 1/2 tsp garam masala
  • 80g low-fat fetta, crumbled
  • 12.00 gm sesame seeds
  • 42.00 gm orange juice
  • 40.00 ml white wine vinegar
  • 1 small red onion, thinly sliced
  • 165.00 ml plain Greek-style yoghurt
  • 120g packet superfood leaf mix
  • 28.75 gm walnuts, toasted
  • 1 small red capsicum, chopped
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a large baking tray with parchment paper.
  • Place the pumpkin in a microwave-safe bowl and cover it with plastic wrap. Microwave on HIGH for 6 minutes or until tender. Drain, then mash the pumpkin. Stir in carrot, sultanas, rice mix, chives, garam masala, and fetta. Season to taste.
  • Shape mixture into perfectly round 3cm balls and arrange them on a lined tray. Give them a light mist of oil and a generous sprinkle of sesame seeds. Pop them in the oven for 15 minutes or until perfectly golden. Let them cool for 5 minutes before indulging.
  • In a small bowl, mix together fresh orange juice, vinegar, and red onion. Season with your favorite herbs and spices. Let it sit for 15 minutes to allow the flavors to meld perfectly.
  • 1. Drain the onion, keeping the vinegar mixture. Combine the vinegar mixture with yogurt. Assemble pickled onion, salad mix, avocado, walnuts, and bell pepper on a platter. Add the protein balls on top. Drizzle with yogurt dressing and serve.

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