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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.