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Ginger Roasted Pumpkin & Brown Rice Salad


1 kg piece pumpkin (about ¼ a kent pumpkin)

1 tablespoon finely grated fresh ginger

1 green or red chilli, finely chopped 

2 cloves garlic, finely chopped

1 tablespoon pure maple syrup

A handful of finely chopped coriander roots and stems

Fine sea salt and freshly ground black pepper

2 cups cooked, cooled brown rice

The juice of one large lime

A good handful each of fresh mint and coriander leaves

2 handfuls rocket

Pumpkin (pepita) seeds

What to do:

Pre-heat oven to 200C. Peel & dice the pumpkin. Combine pumpkin with ginger, chilli, garlic, maple syrup and coriander roots, and season well with sea salt. Combine well before turning out onto a large baking tray lined with baking paper. Bake for 25-30 minutes, turning once or twice or until the pumpkin is soft right through. Remove from the oven and set aside to cool slightly.

While the pumpkin is cooking, toast the pepitas in a dry frypan, stirring, until the turn golden brown and you begin to hear some small popping sounds. Tip out of the pan into a bowl to cool.

Wash and spin the rocket, tearing into bite size pieces if large. Wash & spin the herbs, and roughly chop.

Combine the pumpkin and rice in a large bowl, making sure you scrape any lovely bits of ginger and flavourings from the baking paper into the bowl too. Squeeze over the lime, stir through the herbs & rocket, season with more salt and pepper if desired and scatter over the pumpkin seeds to serve.


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