Healthy pumpkin and carrot rice ball salad

Cool down on these hot summer days with this deliciously healthy salad ๐Ÿฅ—

 

What you need (4 servings)
  • 500g Coles diced pumpkin
  • 1 large carrot, grated
  • 1/3 cup sultanas
  • 250g packet microwave brown and quinoa rice mix
  • 1/4 cup finely chopped fresh chives
  • 1/2 teaspoon garam masala
  • 80g low-fat fetta, crumbled
  • 1 tablespoon sesame seeds
  • Olive oil cooking spray
  • 2 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 1 small red onion, thinly sliced
  • 2/3 cup plain Greek-style yoghurt
  • 120g packet superfood leaf mix
  • 1 avocado, sliced
  • 1/4 cup walnuts, toasted
  • 1 small red capsicum, chopped

What now

1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
2. Place pumpkin in a microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH (100%) for 6 minutes or until tender. Drain. Mash. Stir in carrot, sultanas, rice mix, chives, garam masala and fetta. Season.
3. Roll mixture into 3cm balls. Place on prepared tray. Spray with oil. Sprinkle with sesame seeds. Bake for 15 minutes or until just browned. Cool 5 minutes.
4. Meanwhile, combine orange juice, vinegar and red onion in a small bowl. Season. Stand 15 minutes.
5. Drain onion, reserving vinegar mixture. Stir vinegar mixture into yoghurt. Arrange pickled onion, salad mix, avocado, walnuts and capsicum on a serving platter. Top with balls. Drizzle with yoghurt dressing.
Serve & enjoy ๐Ÿ˜‹
Sampled from www.taste.com.au
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