Layered salad bowls made easy.

Serves 8-10, Prep and Cook: 1 hour, 10 mins

1¼ cups brown rice and

quinoa blend

½ butternut pumpkin (900g), peeled, deseeded, cut into 3cm pieces

¼ cup olive oil

2 tblsps red wine vinegar 1 tsp dried chilli flakes

1 tsp honey

200g packet frozen shelled

edamame beans 500g broccoli, cut into small

florets

400g red cabbage, finely

shredded

200g (1 cup) semi-dried

tomatoes, chopped

2 tblsps pine nuts, toasted Fresh mint leaves, to garnish

WHIPPED FETA

200g tub smooth Danish feta 250g tub spreadable cream

cheese

3 green spring onions, thinly

sliced

½ cup fresh mint leaves

1 Add rice and quinoa blend to a large saucepan of boiling, salted water. Gently boil, uncovered, for about 25 minutes or until tender. Drain. Cool.

2 Meanwhile, toss pumpkin with 1 tblsp of the oil on an oven tray lined with baking paper. Season with salt and pepper.

3 Cook in a hot oven (200C) for about 25 minutes, or until tender and lightly browned. Remove. Cool.

4 To make dressing, whisk remaining 2 tblsps oil with vinegar, chilli and honey in a jug. Season with salt and pepper.

5 To make whipped feta, process all ingredients in a food processor until smooth. Add 1 to 2 tblsps water, processing to a dollop consistency.

6 Place edamame beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Rinse under cold water. Drain well.

7 Add broccoli to a large saucepan of boiling water. Boil for 1 minute. Drain. Rinse under cold water. Drain well.

8 To assemble, spread ½ cup whipped feta over base of a large, glass serving bowl (16-cup capacity). Top evenly with rice and quinoa blend, followed by layers of cabbage, tomatoes, edamame and broccoli.

9 Drizzle evenly with dressing. Scatter two-thirds of the pumpkin cubes over top. Spoon over remaining whipped feta. Sprinkle with remaining pumpkin and pine nuts. Garnish with mint.