Healthy pumpkin and carrot rice ball salad

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How to make Healthy pumpkin and carrot rice ball salad

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:15
  • Total Time : 0:45

Ingredients

  • 500g Coles diced pumpkin
  • 1 large carrot, grated
  • 1/3 cup sultanas
  • 250g packet microwave brown and quinoa rice mix
  • 1/4 cup finely chopped fresh chives
  • 1/2 teaspoon garam masala
  • 80g low-fat fetta, crumbled
  • 1 tablespoon sesame seeds
  • Olive oil cooking spray
  • 2 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 1 small red onion, thinly sliced
  • 2/3 cup plain Greek-style yoghurt
  • 120g packet superfood leaf mix
  • 1 avocado, sliced
  • 1/4 cup walnuts, toasted
  • 1 small red capsicum, chopped

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Place pumpkin in a microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH (100%) for 6 minutes or until tender. Drain. Mash. Stir in carrot, sultanas, rice mix, chives, garam masala and fetta. Season.
  • Step 3 Roll mixture into 3cm balls. Place on prepared tray. Spray with oil. Sprinkle with sesame seeds. Bake for 15 minutes or until just browned. Cool 5 minutes.
  • Step 4 Meanwhile, combine orange juice, vinegar and red onion in a small bowl. Season. Stand 15 minutes.
  • Step 5 Drain onion, reserving vinegar mixture. Stir vinegar mixture into yoghurt. Arrange pickled onion, salad mix, avocado, walnuts and capsicum on a serving platter. Top with balls. Drizzle with yoghurt dressing. Serve.

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