Serves 6
Prep Time
Cook Time
Difficulty Level
Download or Print

Roast pumpkin, maple syrup and soy sauce come together as an unlikely but mind-boggling combination that will absolutely sweep you off your feet. Here’s how to create an appetising and refreshing salad without the regular thousand island, sesame or mayonnaise for dressing.


  • 1 cup (200 g) brown rice
  • 750 g Japanese pumpkin, peeled
  • 2 tbsps extra virgin olive oil
  • 2 tbsps soy sauce
  • 2 tbsps maple syrup
  • 3 celery sticks, trimmed, sliced thinly on long angle
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • ⅓ cup (50 g) pecans, toasted, chopped coarsely
  • 2 tsps finely grated lemon rind
  • ¼ cup (60ml) lemon juice
Preheat the oven to 180 C (160 C fan-forced).

Combine rice and 1 litre water in a medium saucepan; bring to the boil. Boil, uncovered, for about 30 mins or until the rice is tender. Drain.


Meanwhile, cut pumpkin into 3 cm pieces. Place pumpkin in a bowl with oil, sauce and syrup. Toss until the pumpkin is well coated.


Generously line a medium baking dish with baking paper, extending paper over the edges; add the pumpkin and marinade. Roast for about 35 mins, or until the pumpkin is browned and cooked through.


Combine the rice with celery, parsley, pecans, rind and juice in a large bowl; season to taste with salt and freshly ground black pepper.


Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade.

Download or print the recipe