Roast pumpkin and black rice salad

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How to make Roast pumpkin and black rice salad

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:45
  • Total Time : 1:15

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
  • 2 1/2 tablespoon white balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small radicchio lettuce, leaves torn
  • 1 cup fresh basil leaves
  • 1 cup fresh continental parsley leaves
  • Seeds of 1/2 pomegranate
  • 45g (1/4 cup) pine nuts, toasted

Method

  • Step 1 Cook the rice in a saucepan of boiling water for 40-45 minutes or until just tender. Drain. Refresh under cold running water.
  • Step 2 Meanwhile, preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Stand pumpkin wedges upright on prepared trays (skin side down). Add onion to trays. Combine 2 tbs oil, 2 tsp vinegar and 2 tsp honey in a small bowl. Drizzle over pumpkin and onion. Season. Roast for 40 minutes or until caramelised.
  • Step 3 Place lemon juice, mustard and remaining 2 tablespoons oil, 2 tablespoons vinegar and 2 teaspoons honey in a bowl. Season. Whisk to combine.
  • Step 4 Combine rice, radicchio, basil, parsley, onion and half the pomegranate and pine nuts in a large bowl. Drizzle with half the dressing. Toss to combine. Arrange half the pumpkin on a platter. Top with half the rice mixture. Drizzle with half the remainin gdressing. Repeat with remaining pumpkin, rice mixture and dressing. Sprinkle with remaining pomegranate and pine nuts.

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