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    Baked Pumpkin, Chickpea and Brown Rice Salad with Crispy Pumpkin Seeds recipe

    A comforting winter salad, with an invigorating blend of textures and flavours

    Winter comfort food doesn’t have to be heavy to be hearty. A pilaf style brown rice and chickpea salad pairs with sweet, roasted pumpkin and crispy pumpkin seeds for a winter dish that will comfort and nourish.

    Serves: 4

    Ingredients

    ¼ small kent pumpkin


    1 cup brown rice


    3 cups no-salt added vegetable stock


    ½ tablespoon olive oil


    1 medium brown onion, thinly sliced


    2 garlic cloves, crushed


    1 teaspoon cinnamon


    1 teaspoon ground cumin


    1 teaspoons ground coriander seeds


    ½ teaspoon black pepper


    1 can chickpeas, drained, rinsed


    5 cups baby kale leaves


    ¼ cup pumpkin seeds


    Dressing


    1 tablespoon olive oil


    3 tablespoons balsamic vinegar


    1 tablespoon maple syrup


    1 teaspoon cinnamon


    1 teaspoon ground cumin


    1 teaspoon ground coriander seeds


    ½ teaspoon black pepper


    ¼ teaspoon salt


    Method

    1. Preheat your oven to 200°C and line a baking sheet with baking paper.


    2. Slice pumpkin into half-moons and place on baking sheet. Bake for 25-30 minutes or until pumpkin is cooked.


    3. While pumpkin roasts, prepare the rice. Place rice and vegetable stock into a large microwave safe bowl. Place in microwave (uncovered) and microwave on high for 10 minutes. Remove and stir. Reduce microwave power to medium (50%) and cook for a further 20 minutes stirring halfway through. Once cooked, cover top with a tea towel and set aside until required.


    4. In a large saucepan heat the olive oil over a medium heat. Cook sliced onion and garlic cloves until onion becomes translucent. Add cinnamon, cumin, coriander, and black pepper. Stir until spices coat onion and cook for a further 2 minutes.


    5. Add drained chickpeas and stir to incorporate, then add rice and carefully stir until everything is mixed well. Remove from heat, place into a large bowl and stir through baby kale leaves.


    6. Place pumpkin seeds into frying pan and cook over medium heat for 5 minutes or they start to crisp and brown. Remove and set aside until required.


    7. Make the dressing by placing all ingredients into a small bowl and whisking well.


    8. Assemble the salad. Spoon rice mixture onto a large platter and top with slices of roasted pumpkin. Pour dressing over and then top with crisped pumpkin seeds.


    Leftovers will keep up to 3 days in an airtight container in the refrigerator.

    Note: You can substitute rocket leaves if baby kale is unavailable.

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