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.

Recipe «Brown rice salad with eggplant and roasted pumpkin» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.