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Pumpkin, brown rice and spinach salad
Pumpkin, brown rice and spinach salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Create a delightful summer salad by mixing roasted pumpkin, brown rice, and fresh spinach for a satisfying meal.
Ingredients:
  • 200g brown rice
  • 1/2 (about 800g) butternut pumpkin, seeded, peeled, cut into 2cm pieces
  • 80ml olive oil
  • 250.00 ml mint leaves
  • 20g parmesan
  • 1 garlic clove, crushed
  • 120g pkt Baby Spinach
  • 25g almond
Instructions:
  • Prepare the rice according to the instructions on the package, then drain and allow it to cool completely.
  • Preheat the oven to 180C. Line a baking tray with parchment paper. Spread the pumpkin on the prepared tray, drizzle with 2 teaspoons of oil, season, and toss to coat. Roast for 25-30 minutes until golden brown and tender, remembering to turn occasionally. Let it cool briefly before serving.
  • While the pumpkin is roasting, combine mint, parmesan, garlic, 1/2 cup spinach, and 1/4 cup (20g) almonds in a food processor. Blend until finely chopped. Gradually stream in the remaining oil with the motor running until a well-combined pesto forms. Season to taste.
  • Combine rice, pumpkin, and remaining spinach in a large bowl. Gently toss with half of the pesto. Transfer to a serving bowl or platter. Drizzle with the rest of the pesto and sprinkle with remaining almonds.

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