Wednesday, April 17, 2013

Roast Pumpkin, Chicken & Goats Cheese Brown Rice Salad

Low Fructose / Gluten Free

This salad is great for lunches, it's really filling so you don't need much!

Serves 6

6 cups of cooked brown rice, cooled (cook with 2 cups rice and 4 cups water approx)
1 tblspn rice malt syrup
1 tblspn gluten free soy sauce
2 cups of diced pumpkin, roasted (pre heat oven to 180 degrees, drizzle with olive oil and roast for approx 30 min until golden)
4 tblspn roasted sunflower seeds (on a tray lined with baking paper cook the seeds in the same oven for approx 5 min until golden brown)
juice from 2 limes
1/2 cup of fresh chopped mint and parsley
Meat from one bbq roast chicken, meat shredded in small pieces (or you can roast your own chicken breasts, 2 will do)
Goats cheese to sprinkle over top of salad, approx 150g
sea salt

In a jar, pour the lime juice, rice malt syrup, soy sauce & a dash of sea salt and mix well.
Combine rice, pumpkin, sunflower seeds, mint, parsley & chicken together in a large bowl.
Drizzle with the dressing from the jar and sprinkle with goats cheese
Refrigerate until ready to serve

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