Italian pumpkin and red rice salad
We love hearty, substantial salads of beans, grains and cooked veg. They are usually served cold and walk the line between a salad and a side dish, but they can also make a meal in and of themselves. This salad is really adaptable too, you can use sweet potato or squash in place of the pumpkin and swop the butterbeans for any tinned beans or chickpeas you have in your cupboard
- Time: 35 min
- Servings: 3
Source: The Happy Pear - Plant Based Vegan and Lifestyle Courses
Ingredients
- of cooked red rice/ if you can’t find red rice just cook brown rice and add 2 tb
- of cooked butter beans
- of roasted pumpkin with skin on - chopped into bite size pieces
- ripe tomatoes chopped into bite size pieces
- rocket
- Small bunch flat parsley
- of toasted pine nuts
- Pickled onion
- red onion
- apple cider vinegar
- water
- of salt
- Dressing
- olive oil
- balsamic vinegar
- tamari
- maple syrup
- dried oregano
- dried thyme
- Salt to taste