Moroccan roasted pumpkin, brown rice and quinoa salad
<p>Nutritionist Zoe Bingley-Pullin’s Moroccan roasted pumpkin, brown rice and quinoa salad is a real crown pleaser and will have everyone at the table asking for seconds.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Four</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1/2 large pumpkin, cut into 4 thick slices</li>
<li>1/4 cup pumpkin seeds, crushed finely</li>
<li>1 tablespoon olive oil</li>
<li>1/4 teaspoon ras el hanout </li>
<li>Salt and pepper, to taste</li>
</ul>
<p><em>For the salad</em></p>
<ul>
<li>1 cup SunRice Brown Rice & Quinoa</li>
<li>2 cups water</li>
<li>100g goat/feta cheese, crumbled (real feta, not processed)</li>
<li>1/4 cup flaked almonds</li>
<li>1/2 bunch coriander, chopped finely</li>
<li>1/2 cup green olives, pitted and sliced</li>
<li>50g baby rocket leaves</li>
<li>1 punnet, cherry tomatoes, cut in half</li>
</ul>
<p><em>For the dressing</em></p>
<ul>
<li>1 tablespoon tahini paste</li>
<li>1 teaspoon raw honey</li>
<li>1 garlic clove, crushed finely</li>
<li>1 tablespoon water</li>
<li>1/2 tablespoon lemon juice</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Preheat oven to 180°C.</li>
<li>Toss pumpkin in olive oil, ras el hanout, salt and pepper and press pumpkin into pumpkin seeds until coated.</li>
<li>Place on a lined baking tray and bake for 20 to 30 minutes until well roasted.</li>
<li>Meanwhile place SunRice Brown Rice & Quinoa in a saucepan with water, bring to the boil and cook until tender and water is absorbed.</li>
<li>In a bowl combine cooked grains, goat cheese, almonds, coriander, green olives, rocket leaves and cherry tomatoes.</li>
<li>To make the dressing, combine all ingredients in a jar or food processor and combine until a runny consistency is reached.</li>
<li>Spoon a serving of salad on each plate, top with piece of roasted pumpkin, drizzle with dressing and sprinkle with extra coriander.</li>
</ol>
<p>How tasty! Do you enjoy dishes like this one?</p>
<p><em>Recipe courtesy of SunRice ambassador, Zoe Bingley-Pullin.</em></p>
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