sticky asian pumpkin and red rice salad

Serves 4 // Prep 15 mins // Cook 35 mins INGREDIENTS

160g (3/4 cup) red rice, rinsed 375ml (1 1/2 cups) water 1.2kg Kent pumpkin, cut into 8 wedges 1 tbs coconut oil, melted 1 1/2 tbs finely grated palm sugar 1 tbs lemongrass paste 60ml (1/4 cup) lime juice 1/2 cup fresh coriander leaves, chopped 1 fresh long green chilli, chopped 170g no-fat Greek yoghurt 1/2 cup fresh Thai basil leaves 1/2 cup fresh mint leaves 2 tbs fried shallots

METHOD

Step 1 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place rice and water in a small saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 35 minutes or until tender. Stand covered for 5 minutes. Transfer to a colander to drain. Cool.

Step 2 Meanwhile, place the pumpkin wedges on prepared trays. Drizzle with the oil. Season. Roast, turning halfway through cooking, for 20 minutes or until golden.

Step 3 Combine palm sugar, lemongrass and 2 tbs of the lime juice in a small bowl. Season well. Drizzle over pumpkin. Roast for a further 10-15 minutes or until pumpkin is tender and lightly caramelised.

Step 4 Process the coriander and chilli in a food processor until finely chopped. Add the yoghurt and remaining lime juice. Process until well combined. Season. Step 5 Combine the rice, basil leaves and mint leaves in a bowl. Arrange the pumpkin and rice mixture on a serving plate. Drizzle with the yoghurt dressing and sprinkle with the fried shallots.