Prep: 20 mins
Cook: 25 mins
4
Roast Pumpkin, Chickpea, Rice & Barley Salad
Savor the hearty goodness of roast pumpkin chickpea rice and barley salad. Roasted pumpkin and chickpeas mingle with nutty rice and barley, creating a satisfying base. Tossed with fresh herbs, lemon juice, and a drizzle of olive oil, this salad bursts with flavor and texture. Serve as a nutritious side or enjoy as a light main meal. It's a versatile dish that's perfect for any occasion.
750g butternut pumpkin, peeled and roughly chopped
1 tbs olive oil
1 tbs maple syrup
1 cup rice & barley blend
400g chickpeas, drained and rinsed
40g baby spinach leaves
75g feta cheese, crumbled
2 tbs sunflower & pumpkin seed mix
STEP 1 Preheat oven to 200°C/180°C fan-forced. Place pumpkin into a large bowl, drizzle with oil and maple syrup and season with salt and pepper. Toss to evenly coat pumpkin. Transfer to a large baking tray lined with baking paper. Roast, turning once, for 25-30 minutes until tender. Set aside to cool slightly.
STEP 2 Meanwhile, rinse rice & barley and cook following packet directions. Transfer to a large bowl and set aside to cool.
STEP 3 Add pumpkin, chickpeas, spinach and feta to rice & barley. Season with salt and pepper to taste. Gently toss to combine. Sprinkle with seed mix and serve.
Nutritional Facts
Pumpkin: Rich in beta-carotene and vitamins A and C; supports eye health and boosts the immune system. High in fiber, aiding in digestion.
Tips and Tricks
- Roast Pumpkin, Chickpea, Rice, and Barley Salad: Opt for sweet pumpkin, tender chickpeas, and a mix of grains for a hearty salad. Roast the pumpkin until caramelized, then toss with cooked rice, barley, and chickpeas for a satisfying meal.
