This delicious and easy rice and pumpkin salad recipe is an easy weeknight meal everyone can enjoy.
Ingredients
1 cup basmati rice
800g pumpkin, cut into 4cm chunks
1/2 cup ZOOSH Mighty Balsamic Splash Light Dressing
1 tablespoon thyme leaves
150g green beans, trimmed and cut into 4cm lengths
20g pine nuts, toasted
Salt and pepper, to taste
1/3 cup shaved Parmesan, to serve
8-12 (depending on size) cooked lamb cutlets, to serve
Method
COOK rice according to pack directions, then allow to cool slightly
TOSS pumpkin in 2 tablespoons of dressing along with the thyme and bake at 180°C for 30 minutes or until tender and golden. Boil or steam beans until tender; drain and set aside
TOSS together the rice, pumpkin, beans, pine nuts and remaining dressing. Season to taste and serve sprinkled with Parmesan alongside lamb cutlets
