Challenges, Nutrition/Recipes
12 June, 2023
Words by Sal McManus
Hey Squad Babes,
I hope you all had a great long weekend and are finally back in the land of cooking (always hard after a long weekend). But I promise you that this is super easy, hearty, delicious and great for leftovers too #winning
So I hope you enjoy this meal and see below for some HINTS & TIPS if you aren’t already a “The Homestead Pantry Box” subscriber. As I have given you some alternative ingredients to use.
But happy cooking and can’t wait to see all of your amazing pictures when you get into the kitchen! Make sure to share a picture of your pie over on Instagram and tag @thehomesteadpantrybox and @saltbushstretchfor your chance to win a 6-month pantry box subscription.
Sweet as Honey Sal xx
Warm Pumpkin Cauliflower Brown Rice Salad Salad
A hearty spiced salad with roasted pumpkin and cauliflower. The dressing adds flavour and vibrance to the earthy salad, while the almonds give an added crunch. Great for a weekend roast and tasty lunches throughout the week!
Serves 4
Effort: Easy
Prep: 20 mins
Cook: 20 mins
Gluten-free
INGREDIENTS
INSTRUCTIONS
1. Preheat the oven to 200c/ 180c fan. In a large bowl add the diced pumpkin & cauliflower florets. Season with olive oil and the garlic flakes & cumin. Toss to coat.
2. Spread the pumpkin & cauliflower out on a large tray. Spread over two trays if needed. Sprinkle with salt and place both trays in the oven for 20 minutes.
3. Check and turn the vegetables with a spatula and place back in the oven. Roast for a further 20 mins or until soft right the way through and browned on the outside. In the last 10 minutes add the cauliflower leaves to the baking tray to cook and crisp up. Remove from the oven and allow to cool 5 mins before using.
4. While the vegetables are roasting, cook the brown rice – add to a large pan of cold water and bring to the boil, reduce the heat and simmer for 15-20 minutes until softened. Drain well and allow to cool.
5. Now make the dressing by adding the natural yoghurt, lemon juice and harissa to a bowl and whisk well.
6. Toast the almonds in the oven for 5 mins.
7. Mix the brown rice, vegetables, red onion and herbs with a good sprinkle of sea salt and serve with a generous drizzle of dressing. Top with almonds.
HINTS & TIPS
Cauliflower leaves – Cauliflower leaves are actually really tasty when roasted until crispy. The stalks taste a bit like actual cauliflower, but the leafy parts taste kind of like that crispy fried “seaweed” that you get from Chinese takeaways. If the leaves are looking a little wilted, pop into a bowl of cold water. This will bring them back to life!
Easy swaps – Swap the brown rice to what you have on hand – cous cous, pearl cous cous or even quinoa.
Flaked almonds – could be swapped with sunflower seeds.
Extras – Add crumbled feta, halloumi or creamy blue cheese to this salad for some added flavour and protein. Diced fried chorizo would also be great mixed through this salad.
Serving suggestion – Serve as part of a long lunch or family roast, in particular roast lamb or chicken. Leftovers are perfect for quick lunches with a green salad and shredded chicken.
Portion size – Serves 4 quite generously.
Storage – Store in the fridge for 3-4 days. Keeping the dressing separate will stop it from going soggy. Not suitable for freezing.
Saltbush Stretch Babes – Alternatives for Rose harissa paste = Plain harissa – 1 tbsp
Any hot sauce such as tabasco, sriracha, chilli paste or powder – Just be careful to match the amount to your heat tolerance, start with 1-2 tsp and add an extra one if you like it spicy!
Peri Peri seasoning/ sauce or chipotle would also work in this instance – 1 tbsp
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