Ingredients

• 1 cup cooked SunRice Medium Grain Rice
• 1/2 butternut pumpkin (about 700g), peeled and chopped into 2cm pieces
• 2 tspn cumin
• 1 tspn ground cardamom
• 1/3 cup olive oil
• 400g can chickpeas, rinsed and drained
• 1 red onion, finely chopped
• 1/2 cup toasted, coarsely chopped cashews
• 1/2 cup coarsely chopped mint
• 1/2 cup coarsely chopped parsley
• 2 tblspn lemon juice
• 1/2 tspn salt
• ground black pepper

Instructions

Preheat oven to 200�ºC. Line a baking tray with baking paper. Place pumpkin in a medium bowl Add cumin, cardamom and 1 tablespoon of the oil; toss to coat. Place on prepared tray. Cook for 25 minutes or until tender (stir halfway through cooking). Cool. Combine pumpkin with rice, chickpeas, onion, cashews and herbs. Place lemon juice, remaining oil, salt and pepper in a screw top jar; shake to combine. Pour over salad and stir to combine.

Tips

Serve with grilled or barbecued meats, chicken or fish

Variations

Use 2 x 250g packets of SunRice Brown Rice in 90 seconds.
Substitute kumera for pumpkin.
Substitute whole pinenuts or slivered almonds for cashews.