Pumpkin, Pistachio and Black Rice Salad

Name: Pumpkin, Pistachio and Black Rice Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 cup of black rice; Half a medium pumpkin, peeled, seeds removed, cut into pieces; 1/2 cup olive oil, divided; 2 Tsp Tweed Real Food Classic Caramelised Balsamic Vinegar; 1 x 400g tin of chickpeas, strained; 2 Tbsp Tweed Real Food Avo Smash Dukkah; 1/2 cup roasted pistachios, roughly chopped; 2 Tsp Tweed Real Food Lime Pepper Grinder Salt, ground

November 24, 2021

Pumpkin, Pistachio and Black Rice Salad

Rated 3.0 stars by 2 users

Servings

Prep Time

10 minutes

Cook Time

45 minutes

Author:

Tweed Real Food

Image of Pumpkin, Pistachio and Black Rice Salad

Ingredients

1 cup of black rice
Half a medium pumpkin, peeled, seeds removed, cut into pieces
1/2 cup olive oil, divided
2 Tsp Tweed Real Food Classic Caramelised Balsamic Vinegar
1 x 400g tin of chickpeas, strained
2 Tbsp Tweed Real Food Avo Smash Dukkah
1/2 cup roasted pistachios, roughly chopped
2 Tsp Tweed Real Food Lime Pepper Grinder Salt, ground

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Directions

Preheat oven to 200 degrees.
Cook black rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
Meanwhile, toss pumpkin with 1/4 cup oil on another baking sheet; roast, turning once, until golden brown on edges and soft, 25 minutes - 30 minutes; let cool.
In a large bowl combine black rice, cooled pumpkin, Avo Smash Dukkah, pistachios and chickpeas.
Mix Classic Caramelised Balsamic Vinegarand remaining 1/4 cup olive oil in a large bowl, toss through salad andseason with Lime Pepper Grinder Salt.