Ingredients:
250 g Beetroot cubed
150 g pumpkin cubed
100 g Frozen Peas
5-6 cloves of garlic
250 g Cooked Wild Rice / Couscous
1 cup chopped spring onion
1 Tbsp lemon juice
2 Tbsp mint leaves
½ cup baby spinach
1 cup crumbled feta cheese
2 Tbsp Mix seeds
2 Tbsp olive oil
Salt and black pepper to sprinkle
For Dressing:
2 Tbsp Balsamic vinegar
3 Tbsp Olive oil
½ Tbsp Brown sugar
Salt and pepper for seasoning
Method :
Drizzle olive oil on cubed pumpkin and beetroot (Separate bowls),sprinkle salt and pepper . In a pre-heated oven , roast both the veggies and garlic (in foil) in separate trays for 30-35 minutes at 180 °C. Put the peas in a bowl and pour over the boiling water, cover and leave for few minutes.Prepare your dressing by whisking balsamic vinegar, olive oil, sugar, Roasted Garlic, salt and pepper.
In a salad bowl, mix peas, rice, and all the other ingredients, top with baby spinach and mint leaves, drizzle the dressing.
