Roast Pumpkin, Cauliflower and Brown Rice Salad with Ponzu Flavour Pearls 

This recipe for Roast Pumpkin, Cauliflower and Brown Rice Salad with Ponzu Flavour Pearls is a fabulous share dish idea. Just pop it on the table for everyone to help themselves.The Umami goodness of our Ponzu Flavour Pearls is so yummy. A hearty salad and full of flavour, just perfect to enjoy when the weather cools and you still want salad.

What you’ll need – share size dish

• Aprox 700g Pumpkin – wedges, skin on 
• 1/2 to 1/4 head of Cauliflower – cut into florets
• Garlic – 6 cloves skin on
• Olive Oil – dash
• Chilli – a good pinch of dried or slice one fresh or none if you prefer
• Miso Paste – 1 tbs
• Brown Rice – 1 cup cooked (1/2 cup uncooked)
• Spring onion – 2 tbs chopped
• Coriander – 1/2 cup wash and pick
• Mint – 1/2 cup wash and pick
• Coconut Shredded – 1 – 2 tablespoons
• Sesame Seeds – 1 tsp black and white
• Lime wedges – to serve
• Ponzu Flavour Pearls

To do

Set your oven to 180c. In a large bowl add the dash of Olive Oil, Chilli (if using) and Miso Paste. Add in the Garlic cloves (the skin with protect them a little in the oven), Cauliflower florets and Pumpkin wedges. Give it all a good tumble about to coat well. Then onto a baking tray and bake until tender and well coloured, aprox 25 minutes.

Next

While the vegies are roasting cook your Brown Rice. Just boil in plenty of water with a pinch of salt until tender. I actually cheated and bought a pre-cooked packet of Brown Rice from the supermarket! They have some fantastic ready cooked rice variations on the shelf for a couple of dollars. Also lets wash and pick the herbs. If you are a Coriander hater feel free to use a combination of Parsley and Basil with the Mint. Even a little Rocket or Spinach. 

Once the vegies are nicely coloured and cooked through. Allow them to cool on the tray. Give a good season with some freshly ground Salt and Pepper too please.

To serve

Have a large dish/bowl ready. Put the cooked and cooled Brown Rice onto the base. Then I actually scattered the fresh Herbs and Coconut onto the tray of Vegetables and using a spatula lifted the ingredients bit by bit onto the dish. That way I didn’t squish or break anything and it was evenly dispersed. Sprinkle on the Sesame Seeds and scatter the Ponzu Flavour Pearls and the juice too. Pop a few Lime wedges on the side if you wish too. 

Until next time

From the Peninsula Larder Team

“Life is too short to eat boring food.”

 — Unknown (spot on though!)