PUMPKIN, RED KALE, BROWN RICE & FETTA SALAD

SERVES 6 PREP & COOK 45 MINS

1 large butternut pumpkin, cut into 1.5cm cubes 2 tbsp olive oil, plus extra 1 tbsp honey 1 tbsp butter ½ onion, finely chopped 2 garlic cloves, finely chopped 3 cups cooked brown rice 3 large handfuls red kale, stalks removed, shredded juice 1 lemon sea salt flakes ground black pepper 60g marinated fetta, crumbled

1 Preheat oven to 180°C.

2 Combine pumpkin, olive oil, honey, ¼ tsp salt and a few pinches of pepper in a large bowl. Toss and spread on a baking tray, then roast for 30 mins.

3 Add butter and a drizzle of olive oil to a wok over medium to high heat. Add onion and fry for 2-3 mins. Add garlic and saute for a further 2 mins.

4 Add cooked brown rice, kale and lemon juice. Season with salt flakes and pepper. Stir until kale has softened.

5 Spoon rice and kale mixture into a large bowl and top with pumpkin and fetta.