This following salad recipe proves that you can’t go wrong by smothering something in honey and roasting it.
The pumpkin and pecan salad is very simple to make, but does take some time to prepare. The nice sticky roasty bits make it worth the wait.
Brown Rice & Roast Pumpkin Salad
- 1 cup (dry) brown rice
Mix together, and then put in a baking dish lined with baking paper
- 750g pumpkin (cut into 3cm cubes)
- 2 tbs olive oil
- 2 tbs soy sauce
- 2 tbs honey (recipe says maple syrup – but honey was still delicious)
Roast for about 35 min
- 2 sticks celery , sliced
- 1/3 cup pecans, chopped
- 2 tsp lemon rind
- 1/4 cup lemon juice
- salt & pepper
Top with roast pumpkin, and any of the marinade left in the baking tray.