Brown rice salad with eggplant and roasted pumpkin

Cooking Vegetarian Brown rice salad with eggplant and roasted pumpkin

The vegetarian habit: Do it at least once a week for a fibre, nutrient and anti-oxidant boost.

Lables: Heart friendly High carb High fibre Low cholesterol Low fat Low kilojoule Low sodium Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  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.
  2. Combine the pumpkin, eggplant, rice, zucchini, pepitas, parsley, mint and currants in a large bowl.
  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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800g pumpkin, peeled, seeded, cut into 1.5cm pieces
1 medium eggplant, ends trimmed, cut into 1.5cm pieces
2 tsp ground cumin
Olive oil spray
525g cooked brown rice
1 zucchini, trimmed, halved, thinly sliced
45g pepitas, lightly toasted
1/4 cup fresh continental parsley leaves, chopped
1/4 cup fresh mint leaves, torn
45g currants
130g low-fat natural yoghurt
1 garlic clove, crushed
1 1/2 tbsp fresh lemon juice

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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