This recipe is low in saturated fat, sugar and sodium.
- 2 cups cooked brown rice
- 2 cups pumpkin, cubed
- ½ capsicum, chopped
- 1 tomato, chopped
- 2 tbsp. parsley, chopped
- 1 celery stick, sliced
- 2 spring onions, sliced
- 1 tbsp. olive oil
- Handful baby spinach leaves
- 3 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- Sprinkle oregano
- ½ tsp. brown sugar
- 4 tbsp. water
- Salt and pepper to taste
- Cook brown rice as per instructions. Set aside.
- Preheat oven to 200C and cook cubed pumpkin for 10-15 minutes or until just cooked. Do not overcook as it will become mushy. Take out and set aside.
- Place all salad ingredients into a large mixing bowl and season with salt and pepper.
- In a small dish mix all dressing ingredients well. Drizzle over salad and mix so all coated.
- Serve with grilled chicken or beef.
Servings: 4 Serving size:230g
|Average Serve||Average 100g|
|Energy||812 kJ||353 kJ|
|194 Cal||84 Cal|
|Protein||2.7 g||1.2 g|
|Fat, total||10.8 g||4.7 g|
|- saturated||1.6 g||0.7 g|
|Carbohydrate||19.1 g||8.3 g|
|- sugars||7.2 g||3.1 g|
|Sodium||18 mg||8 mg|
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