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Roast pumpkin and black rice salad
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Elevate pumpkin with a vibrant wild rice salad, ideal for any gathering.
Ingredients:
  • 250g wild rice, rinsed
  • 2kg Kent pumpkin, deseeded, cut into thin wedges
  • 1 large red onion, cut into wedges
  • 80ml (1/3 cup) extra virgin olive oil
  • 50.00 ml white balsamic vinegar
  • 28.60 gm honey
  • 21.00 gm fresh lemon juice
  • 5.90 gm Dijon mustard
  • 1 small radicchio lettuce, leaves torn
  • 250.00 ml fresh basil leaves
  • 250.00 ml fresh continental parsley leaves
  • Seeds of 1/2 pomegranate
  • 45g (1/4 cup) pine nuts, toasted
Instructions:
  • Boil the rice in a saucepan for 40-45 minutes until tender. Drain and rinse with cold water.
  • Preheat your oven to 200C/180C fan forced and line 2 large baking trays with baking paper. Stand the pumpkin wedges upright on the trays (skin side down) along with the onion. In a small bowl, mix 2 tablespoons of oil, 2 teaspoons of vinegar, and 2 teaspoons of honey, then drizzle over the pumpkin and onion. Season with your favorite spices. Roast for 40 minutes until caramelised. Enjoy your flavorful dish!
  • In a bowl, combine lemon juice, mustard, 2 tablespoons oil, 2 tablespoons vinegar, 2 teaspoons honey, and season with salt and pepper. Whisk until mixture is well combined.
  • In a large bowl, mix together rice, radicchio, basil, parsley, onion, half of the pomegranate, and half of the pine nuts. Pour half of the dressing over the mixture and toss to combine. Place half of the pumpkin on a platter and layer with half of the rice mixture. Drizzle half of the remaining dressing over the top. Repeat layering with the remaining pumpkin, rice mixture, and dressing. Finish by sprinkling with the remaining pomegranate and pine nuts.

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