Comfort salads (they are a thing)
Ingredients
1kg Jap pumpkin, leave skin on cut into 3cm cubes
1 teaspoon sweet paprika
2 teaspoon ground cumin
2 teaspoon ground coriander
4 cloves garlic, finely chopped
1/4 cup olive oil
250g haloumi cheese cut into 1cm thick slices
1 cup brown rice
2 tablespoons red wine vinegar
2 tablespoons cold pressed extra virgin olive oil
1 wedge preserved lemon, flesh discarded & rind finely chopped or zest of 1 lemon if preferred
Cracked pepper, to taste
1 cup fresh mint leaves, finely chopped
200g Kalamata olives
Method
Combine ¼ cup of olive oil with the spices and garlic
Toss the cubed pumpkin into the oil spice mix and spread onto a baking tray, sprinkle with some sea salt
Bake in a pre-heated 200 Celsius oven for 30 minutes
Scatter haloumi over pumpkin and bake for a further 20 minutes
Meanwhile cook the rice
To cook the rice, add to a saucepan with 2 cups of water*
Bring to the boil then reduce the heat and simmer gently with a tight fitting lid for approx. 25 minutes, until liquid is absorbed
Turn off the heat, fluff the rice and leave to stand with lid on for a further ten minutes.
Whisk together the remaining oil, vinegar, lemon and pepper
Toss together the cooked rice, roasted pumpkin, haloumi, dressing, chopped fresh mint and kalamata olives
*There are many ways to cook rice, and it seems everyone has their own version, here are two methods from the Minimalist Baker
and Taste.
Serves 4