Name: Basmati and Baked Pumpkin Salad
Prep time: 15 min
Cook time: 35 min
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

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

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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

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

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

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