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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 hearty pumpkin and carrot rice balls topped with tangy yogurt dressing.
Ingredients:
  • 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
  • Olive oil cooking spray
  • 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
  • 1 avocado, sliced
  • 28.75 gm walnuts, toasted
  • 1 small red capsicum, chopped
Instructions:
  • Preheat the oven to 220C/200C fan-forced and line a large baking tray with baking paper.
  • In a microwave-safe bowl, microwave the pumpkin covered with plastic wrap on HIGH for 6 minutes or until tender. Drain and mash. Stir in carrot, sultanas, rice mix, chives, garam masala, and fetta. Season to taste.
  • Shape mixture into 3cm balls and arrange on a baking tray. Lightly coat with oil, sprinkle with sesame seeds, and bake for about 15 minutes until golden brown. Let cool for 5 minutes before enjoying.
  • In a small bowl, mix together orange juice, vinegar, and red onion. Season with your favorite spices and let it sit for 15 minutes.
  • Drain the onion and save the flavorful vinegar mixture. Mix the vinegar mixture into the yogurt. Place the pickled onion, salad mix, avocado, walnuts, and capsicum on a serving platter. Add the protein balls on top. Drizzle with the yogurt dressing and enjoy.

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