SLOW ROASTED SPICED PUMPKIN & TURMERIC BROWN RICE HERBIE SALAD | sweet, salty & crunchy

I created this recipe last weekend when both my sisters, niece and Mum arrived for dinner. With no time to visit the shops and a recently raided (by me) veggie patch I had to produce an easy-to-share meal with what we had in the fridge and pantry. This is what I made. Since then, I’ve been itching to get into the kitchen and get it down properly for YOU!

The way I usually create, as most of us do, is by throwing together bits and pieces from the garden and the pantry, working in the moment and hoping for the best. I then re-make the winners over and over, measure and refine processes until the recipe is up to scratch to share with you. Something you can add to, swap ingredients in and out of and make your own.

I am a lazy cook myself and am constantly aiming to strike the perfect balance between wholefood, easy, satisfying and tasty.

I hope you like this one! Don’t be fooled by the ‘longer than my usual’ ingredient list, most of these things you will likely have in your pantry. I can’t go past a perfectly roasted pumpkin and I love the skin left on but you could always remove it before roasting or even swap it for sweet potato if that’s what you have on hand. Grilled zucchini, or eggplant works a treat too!

I find this recipe PERFECT as a take-to-work lunch the following day and yummy and easy to re-heat for a nourishing dinner. It is also a crowd pleasing fave, especially the pumpkin, which is why this version serves 4 because I want you to show off to your mates!

x Harry

Serves: Approx. 4

Prep time: 10 minutes

Cook time: 80 minutes

Difficulty: Easy

PUMPKIN

1 kg pumpkin, washed, seeds removed and cut into wedges

1 tablespoon cold pressed olive oil

1 tbsp coconut aminos

2 teaspoon cumin seeds

1/4 teaspoon cinnamon powder

1/2 teaspoon cracked pepper

1/4 teaspoon ground ginger

1/2 teaspoon salt

RICE

1 cup brown rice, rinsed

1 teaspoon vegetable stock powder or 1 1/2 cups liquid

1/4 teaspoon ground turmeric or 1 teaspoon fresh, grated

1/4 cup almonds, roughly chopped

1/4 cup sunflower seeds

1/2 cup dried currants or cranberries

1/4 cup baby capers, drained

1/2 cup coriander, or herbs of choice (parsley works well too), finely Chopped

GARLICY SAUCE

3 tablespoons hulled tahini

2 lemons, juiced

1/2 teaspoon salt

2 large garlic cloves, minced or 1 teaspoon garlic powder

TO SERVE

Fresh herbs of choice (I used a small handful of fresh mint)

Other options: 1/2 avocado, sauerkraut, hummus, greens or sauerkraut

Preheat oven to 160 celsius fan-forced.

Toss pumpkin wedges in olive oil and spices. Line two baking trays with baking paper and place wedges on trays. Place in the oven for 80 minutes. (I know, it seems like ages but the oven does all the work!)

Meanwhile add 1 1/2 cups of boiling water to a saucepan then stir in vegetable stock and turmeric powder until dissolved. Add rice, bring to the boil and reduce to a simmer until all of the water is absorbed. Stir and place lid on. Set aside.

In a non-stick frypan, toast the chopped almonds and sunflower seeds lightly, turn off the heat and allow to cool.

In a large mixing or serving bowl combine the cooked rice, toasted nuts and seeds, currants, capers and fresh, chopped herbs. Toss together.

Whisk or blend together the garlicy sauce ingredients to drizzle on top and you are good to go!