Brown rice salad with eggplant and roasted pumpkin

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How to make Brown rice salad with eggplant and roasted pumpkin

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:25
  • Total Time : 0:40

Ingredients

  • 800g pumpkin, peeled, seeded, cut into 1.5cm pieces
  • 1 medium (about 450g) eggplant, ends trimmed, cut into 1.5cm pieces
  • 2 teaspoons ground cumin
  • Olive oil spray
  • 525g (3 cups) cooked brown rice
  • 1 zucchini, trimmed, halved, thinly sliced
  • 45g (1/4 cup) pepitas, lightly toasted
  • 1/4 cup fresh continental parsley leaves, chopped
  • 1/4 cup fresh mint leaves, torn
  • 45g (1/4 cup) currants
  • 130g (1/2 cup) low-fat natural yoghurt
  • 1 garlic clove, crushed
  • 1 1/2 tablespoons fresh lemon juice

Method

  • Step 1 Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Place pumpkin and eggplant on prepared tray. Sprinkle with cumin and season with pepper. Spray with oil and roast for 25 minutes or until tender.
  • Step 2 Combine the pumpkin, eggplant, rice, zucchini, pepitas, parsley, mint and currants in a large bowl.
  • Step 3 Combine the yoghurt, garlic and lemon juice in a small bowl. Divide salad among serving bowls and top with dressing.

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