Ingredients
- 500 g packet diced butternut pumpkin (see tips)
- 425 g can no added salt chick peas, drained and rinsed
- 1 tablespoon olive oil
- 250 g pouch microwaveable Rice Medley (brown, red and wild rice)
- 75 g baby spinach leaves
- 2 small zucchini (200 g), spiralised or coarsely grated
- 200 g punnet grape tomatoes, halved
- 250 g packet fresh cooked beetroot, drained, sliced
- ½ cup unsalted roasted cashews
Curry tofu fressing
- 300 g silken tofu
- 1 tablespoon curry powder
- 2 tablespoon lemon juice
- 2 tablespoon mango chutney
- 1 clove garlic, peeled, chopped
Method
Step 1
Place pumpkin and chick peas in a roasting pan. Drizzle with oil and toss with clean hands. Bake in a 220 °C oven (fan-forced) for 20-25 minutes or until pumpkin is tender and lightly browned.
Step 2
Meanwhile, heat rice in microwave as directed on packet. Transfer to a bowl. Cool.
Step 3
To make dressing, place all ingredients in a small food processor. Process until smooth. Transfer to a jug.
Step 4
To serve divide pumpkin mixture, rice, spinach, tomatoes, zucchini and beetroot evenly between 4 shallow serving bowls. Spoon over dressing. Sprinkle with cashews.
Tips
- Packets of diced pumpkin are available from the fruit and vegetable section in supermarkets. Alternatively, use ½ butternut pumpkin (700 g), peeled and diced into 1 cm cubes.
- Replace microwave rice medley with 1½ cups cooked brown rice or quinoa, if preferred.
- Vegetable spiralisers are available from kitchen shops and some supermarkets.
- Pumpkin and chick peas can be roasted, and dressing can be prepared up to 2 days ahead. Keep in separate containers in the fridge.
- Assemble salad just before serving, thinning dressing with a little water, if necessary.
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