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

Fill a medium pot with water and add the black 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.

Preheat oven to 180°. Cut Kent pumpkin into cubes (peeling is optional, unpeeled provides extra texture, nutrition and saves time) and toss with oil, salt and pepper and chipotle & smoked paprika spice mix. Roast for 15-20 minutes until golden and tender when pierced with a fork.

Dice avocado. Finely chop red chilli, discard the seeds if you want less heat. Pick and roughly chop mint. Finely slice shallot.

Dress the rice with half of the chilli and mint, squeeze of lime juice (to taste), drizzle of olive oil, salt and pepper.

Arrange the rice on serving plates, scatter over the pumpkin, avocado, and shallot. Garnish with flecks of remaining chilli and mint and crumble the Danish fetta over the top.

Fill a medium pot with water and add the black 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.

Preheat oven to 180°. Cut Kent pumpkin into cubes (peeling is optional, unpeeled provides extra texture, nutrition and saves time) and toss with oil, salt and pepper and chipotle & smoked paprika spice mix. Roast for 15-20 minutes until golden and tender when pierced with a fork.

Dice avocado. Finely chop red chilli, discard the seeds if you want less heat. Pick and roughly chop mint. Finely slice shallot.

Dress the rice with half of the chilli and mint, squeeze of lime juice (to taste), drizzle of olive oil, salt and pepper.

Arrange the rice on serving plates, scatter over the pumpkin, avocado, and shallot. Garnish with flecks of remaining chilli and mint and crumble the Danish fetta over the top.

Fill a medium pot with water and add the black 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.

Preheat oven to 180°. Cut Kent pumpkin into cubes (peeling is optional, unpeeled provides extra texture, nutrition and saves time) and toss with oil, salt and pepper and chipotle & smoked paprika spice mix. Roast for 15-20 minutes until golden and tender when pierced with a fork.

Dice avocado. Finely chop red chilli, discard the seeds if you want less heat. Pick and roughly chop mint. Finely slice shallot.

Dress the rice with half of the chilli and mint, squeeze of lime juice (to taste), drizzle of olive oil, salt and pepper.

Arrange the rice on serving plates, scatter over the pumpkin, avocado, and shallot. Garnish with flecks of remaining chilli and mint and crumble the Danish fetta over the top.

Fill a medium pot with water and add the black 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.

Preheat oven to 180°. Cut Kent pumpkin into cubes (peeling is optional, unpeeled provides extra texture, nutrition and saves time) and toss with oil, salt and pepper and chipotle & smoked paprika spice mix. Roast for 15-20 minutes until golden and tender when pierced with a fork.

Dice avocado. Finely chop red chilli, discard the seeds if you want less heat. Pick and roughly chop mint. Finely slice shallot.

Dress the rice with half of the chilli and mint, squeeze of lime juice (to taste), drizzle of olive oil, salt and pepper.

Arrange the rice on serving plates, scatter over the pumpkin, avocado, and shallot. Garnish with flecks of remaining chilli and mint and crumble the Danish fetta over the top.

Fill a medium pot with water and add the black 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.

Preheat oven to 180°. Cut Kent pumpkin into cubes (peeling is optional, unpeeled provides extra texture, nutrition and saves time) and toss with oil, salt and pepper and chipotle & smoked paprika spice mix. Roast for 15-20 minutes until golden and tender when pierced with a fork.

Dice avocado. Finely chop red chilli, discard the seeds if you want less heat. Pick and roughly chop mint. Finely slice shallot.

Dress the rice with half of the chilli and mint, squeeze of lime juice (to taste), drizzle of olive oil, salt and pepper.

Arrange the rice on serving plates, scatter over the pumpkin, avocado, and shallot. Garnish with flecks of remaining chilli and mint and crumble the Danish fetta over the top.

Fill a medium pot with water and add the black 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.

Preheat oven to 180°. Cut Kent pumpkin into cubes (peeling is optional, unpeeled provides extra texture, nutrition and saves time) and toss with oil, salt and pepper and chipotle & smoked paprika spice mix. Roast for 15-20 minutes until golden and tender when pierced with a fork.

Dice avocado. Finely chop red chilli, discard the seeds if you want less heat. Pick and roughly chop mint. Finely slice shallot.

Dress the rice with half of the chilli and mint, squeeze of lime juice (to taste), drizzle of olive oil, salt and pepper.

Arrange the rice on serving plates, scatter over the pumpkin, avocado, and shallot. Garnish with flecks of remaining chilli and mint and crumble the Danish fetta over the top.