Nutty brown rice salad

SERVES 4-6 PREP AND COOK TIME 40 MINUTES

750g Jap pumpkin, peeled 2 tablespoons extra virgin olive oil 2 tablespoons soy sauce 2 tablespoons maple syrup

1 cup (200g) brown rice

3 celery sticks, sliced finely cup (50g) roasted cashews ¼ cup (50g) pepitas

1 tablespoon flaxseeds

1 cup flat leaf parsley leaves

50g baby kale leaves

2 teaspoons finely grated lemon rind

¼ cup (60ml) lemon juice 1 Preheat the oven 180°C (160°C fan-forced). 2 Cut pumpkin into 2cm pieces. Place pumpkin in a bowl with the oil, sauce and syrup. Toss until the pumpkin is well coated. Line a medium baking dish with baking paper, extending paper over the edges; add the pumpkin and marinade. Roast for about 35 minutes, or until the pumpkin is browned and tender.

3 Meanwhile, combine rice and 1 litre of water in a medium saucepan; bring to the boil. Boil, uncovered, for about 25 minutes or until rice is just tender. Drain.

4 Combine the rice with the celery, cashews, pepitas, flaxseeds, parsley and kale leaves, lemon rind and juice in a serving bowl; season to taste with sea salt flakes and freshly ground black pepper .

5 Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade. Not suitable to freeze. Rice suitable to microwave.