Chili roasted pumpkin, peanut, rice and quinoa salad

INGREDIENTS

• 1.25 kg kent pumpkin cut into thick wedges
• 3 tbs peanut oil
• 1 tbs maple syrup
• 1/2 tsp chili flakes
• 1 tbs Moroccan spice blend
• 2/3 cup roasted peanuts
• 2 tbs pumpkin seeds
• 1 cup rice and quinoa blend
• 1 lemon rind finely grated, juiced
• 2 tbs currants chopped
• 1/2 cup flat leaf parsley leaves chopped
• lemon wedges to serve

METHOD

1. Preheat oven to 200°C fan forced. Arrange the pumpkin on a large baking tray in a single layer. Combine 1 1/2 tablespoons of the oil, maple syrup, chili flakes and spice blend. Drizzle over pumpkin, turn to coat. Roast for 35-40 minutes or until golden and tender.
2. Scatter the peanuts and pumpkin seeds onto a baking tray. Put into the oven under the pumpkin for 7-10 minutes until warmed through. Set aside.
3. Meanwhile cook the rice and quinoa following the absorption method on the packet. Whisk remaining oil, lemon rind and juice in a large bowl. Season. Add the warm rice and quinoa and currants to the dressing, stir to combine. Just before serving stir in the parsley.
4. Arrange the pumpkin onto large platter or board. Spoon over the rice mixture, scatter over the peanuts and pumpkin seeds. Season. Serve with lemon wedges.
5. TIP: you can replace the rice and quinoa mix with 1 cup brown rice.

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