Roast Pumpkin & Fetta Wild Rice Salad
with Avocado & Garlic Yoghurt
- Milk
- Almond
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1
Red Onion
1 packet
Peeled & Chopped Pumpkin
1
Avocado
1
Cucumber
2
Garlic
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Microwavable Brown Rice
(May be present: Eggs.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Rocket
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut red onion into thick wedges.
• Place peeled & chopped pumpkin and onion on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, microwave brown, red & wild rice until steaming, 90 seconds. Transfer to a large bowl and set aside to cool slightly.
• Slice avocado in half, scoop out flesh and roughly chop. Thinly slice cucumber into half-moons. Finely chop garlic.
• In a small bowl, heat the garlic and a drizzle of olive oil until fragrant, 10 second bursts. Add Greek-style yoghurt, crumble in fetta cubes and mash to combine.
• Once pumpkin is done, to bowl with rice, add rocket, avocado, cucumber and a good drizzle of balsamic vinegar and olive oil. Season. Toss to combine.
• Divide wild rice salad between bowls. Top with roast pumpkin and garlic fetta yoghurt. Garnish with flaked almonds. Enjoy!
