Pumpkin, Chickpea & Red Rice Salad

PUMPKIN, CHICKPEA & RED RICE SALAD

SERVES: 4

INGREDIENTS

1 cup red rice

400g pumpkin, cut into cubes

1 tin chickpeas, drained and rinsed

1/2 cup dry roasted almonds, roughly chopped

1/3 cup sun-dried tomatoes, sliced

1/2 cup coriander, roughly chopped

Olive oil, for roasting

Sea salt

Dressing

Juice of 1 lime

2 tbl olive oil

Pinch of salt and pepper

METHOD

Cook the rice by bringing to the boil with water for 20-25 minutes until tender.

Preheat oven to 180°C and line a tray with baking paper.

Toss the pumpkin and chickpeas with olive oil and sea salt and bake for 25 minutes until the pumpkin is tender and the chickpeas are crunchy.

Once the rice, pumpkin & chickpeas are cooked, add them to a large serving bowl along with the almonds, sun-dried tomatoes and coriander.

Squeeze over the lime juice and olive oil and toss to combine.

Season once more with sea salt.