Image by Guy Bailey
Ingredients (15)
- 150g pkt wild rice
- 1.5kg kent pumpkin, deseeded, cut into thick wedges
- 1 red onion, cut into wedges, leaving root intact
- 4 slices sourdough bread, torn
- 45g (1/4 cup) blanched hazelnuts (see notes)
- 1 tbsp extra virgin olive oil
- 1/2 cup chopped fresh continental parsley
- 1 small garlic clove, very finely chopped
- 1 bunch broccolini, steamed, halved lengthways
- Mixed salad leaves, to serve
- 100g feta, crumbled
- Beetroot chips, to serve
maple dressing
- 80ml (1/3 cup) extra virgin olive oil
- 1 1/2 tbsp maple syrup
- 1 tbsp apple cider vinegar
Method
- Step 1 Cook the rice in a saucepan of boiling water for 45 minutes or until just tender. Drain. Refresh under cold running water. Transfer to a bowl.
- Step 2 Meanwhile, preheat the oven to 200C/180C fan forced. Lightly spray 2 baking trays with oil. Place the pumpkin and onion on 1 prepared tray. Spray with oil. Place the bread and hazelnuts on the remaining prepared tray. Spray with oil. Bake the pumpkin mixture for 40 minutes, adding the bread and hazelnuts to the oven for the last 10 minutes of cooking time, until the pumpkin, onion and bread are golden and hazelnuts are toasted.
- Step 3 Place the oil, parsley and garlic in a large bowl. Stir to combine. Add the toasted bread and toss to combine. Coarsely chop the hazelnuts.
- Step 4 For the maple dressing, whisk the ingredients together in a jug. Season.
- Step 5 Add the broccolini and half the maple dressing to the rice and toss to combine. Arrange the salad leaves on a serving platter. Top with the rice mixture, pumpkin, onion, feta, toasted bread, hazelnut and beetroot chips. Drizzle with the remaining maple dressing.