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
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.