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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

  1. preheat oven to 180 degrees
  2. prepare pumpkin and carrots and toss in oil, lemon zest, salt & pepper, and put in the oven to roast
  3. prepare dressing by mixing all ingredients with a spoon. If it doesn’t come together easily use a whisk
  4. mix the cooled rice with the silverbeet and most of the herbs, just reserving a small amount to use as garnish.
  5. 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.
  6. 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.