Baked Pumpkin and Almond Rice Salad ( CORSICA)

 


  • 0,22 lbs pumpkin, cleaned, peeled and thinly sliced ​​0,11 lbs American rice
  • 0,11 lbs boiled beluga lentils
  • 1 clove of garlic, sliced
  • 0,044 lbs almonds, roasted
  • 0,22 lbs mixed greens
  • micro sprouts
  • extra virgin olive oil
  • Salt

For sauce:

  • 1 teaspoon Dijon mustard
  • 1/2 tablespoon of soy sauce
  • 2 teaspoons of lime juice
  • 1 teaspoon of honey
  • Olive oil

Wash and drain the rice. Take a small saucepan with 3,38 oz of hot water. Add a pinch of salt and let it boil. Cook on medium-low heat with the lid closed until the water is absorbed. Take it off the fire and let it cool.

Preheat your oven to 392 degrees. Put the pumpkin slices and garlic on the baking sheet. Sprinkle with salt, drizzle with olive oil and mix. Bake in the oven for about 20 minutes until golden brown.

For sauce; Mix mustard, soy sauce, balsamic, lime juice, honey and 2 tablespoons of olive oil by shaking them in a closed jar.

Place the greens, baked pumpkin, rice, and beluga lentils on your salad serving plate. Pour the sauce you prepared on it. Serve sprinkled with micro-sprouts and toasted almonds.

ENJOY YOUR MEAL

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