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Roast Pumpkin, Haloumi & Brown Rice Salad (Gluten Free)

500g Pumpkin
Olive oil spray
1/4 cups Brown rice
3 teaspoons Lemon juice
180g Haloumi
40g Baby spinach

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Method:
Preheat oven to 200C
Peel and de-seed pumpkin. Cut flesh into 2cm cubes
Line an oven tray with non-stick baking paper. Place pumpkin on prepared tray and spray lightly with oil
Bake for 25 minutes or until pumpkin is tender and golden
Meanwhile, cook rice in a saucepan of boiling water for 25 minutes or until tender
5 minutes before Rice and Pumpkin are ready, thinly slice Haloumi
Heat a small non-stick frying pan over medium heat. Add haloumi and cook for 2 minutes each side or until golden brown
Drain Rice well and transfer to a bowl.
Add lemon juice, pumpkin, haloumi and spinach to rice. Gently toss to combine and serve.
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Notes:
You can also make this recipe with sweet potato rather than pumpkin.
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Source: Adapted from a Member Recipe on Michelle Bridges 12WBT

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