Roast pumpkin, fetta and brown rice salad

This really is the perfect colourful addition to any spread. And better yet, this can be prepared a little ahead of time which is great if entertaining stresses you out.

Ingredients

1 cup brown rice (uncooked)

½ small butternut pumpkin

135g marinated semi sundried tomatoes (reserve the oil)

1 cup jarred roasted capsicum

2 cups rocket

½ block fetta

½ cup almonds

Method

1. Preheat your oven to 180’C. Dice the pumpkin into 2cm cubes and place in the oven for 20-25 minutes or until lightly golden. Place the almonds on a separate tray and roast in the oven for 5-6 minutes. Roughly chop them and then set aside.

2. Meanwhile, cook the brown rice in a pot of boiling water as per packet instructions, then allow to cool. Thinly slice the roasted capsicum and sundried tomatoes, reserving the oil.

3. To assemble, place the cooled rice, roasted pumpkin, sundried tomatoes, roasted capsicum and rocket in a large bowl and toss well. Crumble over the fetta and the chopped almonds. Pour over the leftover oil from the sundried tomatoes and serve!