- 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
| - 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
|
