Pumpkin, Kale and Feta Salad
1 medium jap or grey pumpkin cut into cubes
2 tbs olive oil
1 tbs honey
1 tbs butter
1/2 onion finely chopped
2 garlic cloves finely chopped
3 cups brown rice cooked
1 handfuls kale shredded stalk removed
1 lemon juiced
60g Persian feta crumbled
1 pinch sea salt and cracked pepper *to taste
1 splash olive oil *extra
Preheat the oven to 180C.
Combine the pumpkin, 2 tbs of olive oil, the honey, 1⁄4 tsp of salt and a few pinches of pepper in a large bowl. Toss to evenly coat and then spread on a baking tray. Roast for 30 minutes, giving the tray a shake halfway through, until soft and golden. Allow to cool.
Heat the butter and a touch of olive oil in a large frying pan or wok over medium–high heat, add the onion and fry for 2 – 3 minutes. Stir in the garlic and saute for a further 2 minutes.
Add the cooked brown rice, season with salt and pepper and cook, stirring occasionally, for 3 minutes. Add the kale and lemon juice, season with salt and pepper and remove from the heat immediately as the residual heat will cook the kale.
Spoon the rice and kale mixture into a large bowl and top with the pumpkin and feta.