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Roast pumpkin salad with garlic croutons and maple dressing
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Vibrant salad with crunchy herb croutons and crispy beetroot chips for a delightful twist.
Ingredients:
  • 150g pkt wild rice
  • 1.5kg kent pumpkin, deseeded, cut into thick wedges
  • 1 red onion, cut into wedges, leaving root intact
  • 4 slices sourdough bread, torn
  • 45g (1/4 cup) blanched hazelnuts (see notes)
  • 18.20 gm extra virgin olive oil
  • 125.00 ml chopped fresh continental parsley
  • 1 small garlic clove, very finely chopped
  • 1 bunch broccolini, steamed, halved lengthways
  • 100g feta, crumbled
  • Beetroot chips, to serve
  • 80ml (1/3 cup) extra virgin olive oil
  • 40.50 gm maple syrup
  • 20.00 ml apple cider vinegar
Instructions:
  • Boil the rice in a saucepan for 45 minutes or until tender. Drain and rinse with cold water. Place in a bowl.
  • While the oven is preheating to 200C/180C fan forced, lightly spray 2 baking trays with oil. Spread pumpkin and onion on one tray and spray with oil. On the other tray, place bread and hazelnuts and spray with oil. Bake the pumpkin mixture for 40 minutes. Add the bread and hazelnuts to the oven for the last 10 minutes until everything is golden and hazelnuts are toasted.
  • In a spacious bowl, combine oil, parsley, and garlic then stir together. Add the toasted bread and mix well. Coarsely chop the hazelnuts.
  • Prepare the maple dressing by whisking the ingredients in a jug, and then season to taste.
  • Combine broccolini and half of the maple dressing with the rice. Place salad leaves on a platter and top with rice mixture, pumpkin, onion, feta, toasted bread, hazelnuts, and beetroot chips. Finish with a drizzle of the remaining maple dressing.

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