BROWN RICE SALAD WITH PUMPKIN

Prep time 15 mins Cooking time 45 mins Serves 8

INGREDIENTS

1 cup (200g) medium grain brown rice

1 kg pumpkin, peeled

2 tbsp extra virgin olive oil 250g broccoli, cut into small florets

3 celery sticks, trimmed, sliced thinly on angle

2 tbsp sesame seeds, toasted 75g packet pomegranate arils 1 sheet nori (seeweed), toasted and cut into fine strips

MISO DRESSING

1 tbsp honey

1 tsp sesame oil

2 tbsp white miso

2 tsp finely grated lemon rind ¼ cup (60ml) lemon juice

METHOD

Preheat the oven to 220°C. Line baking tray with baking paper. Combine rice and 1 litre water in a medium saucepan; bring to the boil. Boil gently and uncovered, for about 25 minutes or until the rice is tender. Drain. Meanwhile, cut pumpkin into 3cm pieces. Place pumpkin and oil in a bowl and season with sea salt and freshly ground black pepper; toss until the pumpkin is well coated. Transfer to lined baking tray; roast for about 35 minutes, or until the pumpkin is browned and cooked through.

Bring a large pot of water to the boil and blanch the broccoli florets for 1-2 minutes. Drain. Meanwhile, to make the dressing; whisk honey and sesame oil into the miso, then whisk in lemon juice and zest. Season. Combine the rice with broccoli, celery and sesame seeds.

Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade and then spoon over the miso dressing. Sprinkle with pomegranate arils and sliced nori.