Combine golden roast pumpkin, brown rice and spinach for a sensational summer salad thats guaranteed to please.
- Cook the rice following packet directions. Drain well. Set aside to cool completely.
- Meanwhile, preheat oven to 180C. Line a baking tray with baking paper. Place the pumpkin on the lined tray and drizzle with 2 teaspoons of the oil. Season. Gently toss to coat. Roast, turning occasionally, for 25-30 mins or until golden brown and tender. Set aside to cool slightly.
- While the pumpkin is roasting, place the mint, parmesan, garlic, 1/2 cup of the spinach and 1/4 cup (20g) of the almonds in a food processor and process until finely chopped. With the motor running, gradually add the remaining oil in a thin, steady stream until the pesto is well combined. Season to taste.
- Place the rice, pumpkin and remaining spinach in a large bowl. Add half the pesto and gently toss to combine. Transfer the rice mixture to a large serving bowl or platter. Drizzle with the remaining pesto and sprinkle with remaining almonds.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set