Enjoy pumpkin like never before in this fresh and flavoursome wild rice salad - perfect for entertaining.
- Cook the rice in a saucepan of boiling water for 40-45 minutes or until just tender. Drain. Refresh under cold running water.
- 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.
- Place lemon juice, mustard and remaining 2 tablespoons oil, 2 tablespoons vinegar and 2 teaspoons honey in a bowl. Season. Whisk to combine.
- 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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