Black Rice, Pumpkin and Lime Salad with Fetta, Mint and Avocado

Fill a medium pot with water and add the rice, bring to a boil and simmer for 20 minutes or until tender to your liking. It should have a tender but chewy texture. Drain and rinse under cold water.

Tip! The pigment can stain so be sure to wipe up any spills when draining!

Preheat oven to 180°. Cut pumpkin into cubes (peeling is optional) and toss with oil, salt and pepper and spice mix. Roast for 15-20 minutes until golden and tender when pierced with a fork.

Tip! We left our pumpkin unpeeled for extra texture, nutrition and ease of preparation.

Dice avocado. Finely chop chilli, discarding seeds for less heat. Pick and roughly chop mint. Cut lime into wedges, Finely slice red onion.

Tip! You may not want to use all of the red onion and can save some for another recipe.

Dress the rice with half of the chilli and mint, a squeeze of lime juice, drizzle of olive oil, salt and pepper.

Tip! Use extra virgin olive oil if you have it.

Arrange the rice on serving plates, scatter over the pumpkin, avocado, and red onion. Garnish with flecks of remaining chilli and mint and crumble the danish fetta over the top. Serve with any remaining lime.

Fill a medium pot with water and add the rice, bring to a boil and simmer for 20 minutes or until tender to your liking. It should have a tender but chewy texture. Drain and rinse under cold water.

Tip! The pigment can stain so be sure to wipe up any spills when draining!

Preheat oven to 180°. Cut pumpkin into cubes (peeling is optional) and toss with oil, salt and pepper and spice mix. Roast for 15-20 minutes until golden and tender when pierced with a fork.

Tip! We left our pumpkin unpeeled for extra texture, nutrition and ease of preparation.

Dice avocado. Finely chop chilli, discarding seeds for less heat. Pick and roughly chop mint. Cut lime into wedges, Finely slice red onion.

Tip! You may not want to use all of the red onion and can save some for another recipe.

Dress the rice with half of the chilli and mint, a squeeze of lime juice, drizzle of olive oil, salt and pepper.

Tip! Use extra virgin olive oil if you have it.

Arrange the rice on serving plates, scatter over the pumpkin, avocado, and red onion. Garnish with flecks of remaining chilli and mint and crumble the danish fetta over the top. Serve with any remaining lime.