As the weather turns colder, and the leaves change colour, I find myself gravitating to heavier more comforting meals, but I still love to try and pack flavour and vegetables into each meal.
This is a beautiful salad on its own or pairs really well with fried tofu or as a side dish to slow cooked lamb.
Roast Pumpkin & Brown Rice Salad with Miso Dressing
Ingredients
- 1 1/2 c Brown rice cooked in chicken stock & cooled
- 1 cup of Silverbeet or you can use spinach or kale washed and thinly sliced.
- 1/2 of a pumpkin cut into wedges I leave the skin on as I like it for presentation purposes
- 2 carrots peeled and sliced into chunky batons
- zest of 1 lemon
- oil for roasting
- 1/4 cup herbs - I used mint & coriander
- 1/4 cup dry roasted cashew nuts
- 1 Tablespoon sesame seeds
Dressing
- 2 tablespoons vegetable oil
- 3 tablespoons white miso paste
- juice of 1 lemon
- 1 1/2 tablespoons brown sugar
- large thumb sized piece of ginger - minced
- pinch of salt
Instructions
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preheat oven to 180 degrees
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prepare pumpkin and carrots and toss in oil, lemon zest, salt & pepper, and put in the oven to roast
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prepare dressing by mixing all ingredients with a spoon. If it doesn’t come together easily use a whisk
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mix the cooled rice with the silverbeet and most of the herbs, just reserving a small amount to use as garnish.
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get a stainless steel bowl ready and when the roast vegetables are tender in the middle and crispy on the ends transfer the hot vegetables to the bowl and add 1/3 of the dressing. Toss. Judge whether you need to add more dressing or if the vegetables are nicely coated.
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on your serving plate first put the rice mixture on. then add your warm vegetables. Lastly top with herbs and scattered nuts. and serve the remaining dressing on the side.
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