Lebanese Brown Rice Salad

Lebanese brown rice salad

​Ingredients:

• ​1/4 pumpkin peeled and cut into cubes (approx 600g)

• 1 tbsp olive oil

• 1 tbsp brown sugar (optional)

• 2-3 tsps ground cumin

• 2-3 cloves of garlic, crushed

• 4 cups cooked and cooled brown rice

• ​1 punnet cherry tomatoes, cut in half (approx 200g)

• ​1/2 cup sunflower seeds

• ​1/2 cup pumpkin seeds

• ​1 red onion, very finely sliced

• 1 handful coriander or parsley, chopped

• 1 avocado, cut into chunks

  ​Dressing

• Juice of 2 large juicy lemons

• ​2 tbsp extra virgin olive oil
  ​
  ​How to make:

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

2. Lay out the chopped pumpkin on the tray and sprinkle with olive oil, brown sugar (if using), cumin and crushed garlic

3. Roast in the oven for 20-30 minutes or until soft (the time will depend on the size of your pumpkin pieces). When it is cooked remove from the oven and cool

4. Meanwhile, in a large bowl, place the brown rice, tomatoes, seeds, red onion and herbs. Mix together and put to one side

5. To make the dressing just put the lemon juice and olive oil in a clean jam jar and shake

6. Add the cooled pumpkin to the brown rice mix and stir through. Finally, add the chopped avocado and pour over the dressing

7. Serve with a plain green salad. For extra protein, add a boiled or poached egg, shredded chicken or fish
   ​
   ​Adapt it: You can use cooked quinoa, buckwheat or bulgar wheat as an alternative to brown rice, if you prefer. And add extra lemon juice if you like!