FESTIVE SALADS

Add some rice to your sides with these delicious treats

- Sandy Goh

MOROCCAN-SPICED PUMPKIN RICE SALAD

SERVES 4-6 PREP 20 MINS COOK 15 MINS

1 Preheat oven to 220°C. Line 2 oven trays with baking paper.

2 In a small bowl, mix cumin, coriander, cinnamon and salt. Set aside.

3 Divide sliced pumpkin and red onion wedges across trays. Drizzle with olive oil and sprinkle with spice mix. Roast in oven 15 mins until tender. Remove from oven. Set aside to cool slightly.

TIP

Serve with grilled haloumi for an extra savoury element.

4 BALSAMIC DRESSING Mix olive oil, balsamic and dried parsley in a bowl. Season with sea salt flakes and freshly cracked black pepper to taste. Set aside.