Black Rice Salad

• 5 cups of cooked black rice (I used Forbidden Black Rice)*
• 1/2 cup of chopped dill
• 1/2 cup of chopped mint
• 1 cup of chopped shallots
• 1 cup of sultanas
• 1/3 cup of toasted pepitas
• 800g of Kent pumpkin, skin on and deseeded, cut into medium chunks
• Salt and pepper to taste 

Dressing

• 2/3 cup + 1 tbsp of EVOO*
• 2 tbsp of greek yoghurt*
• 1/2 tsp of sumac
• 3 1/2 tbsp of lemon juice

1. Pre-heat the oven to 200°C. Line a baking tray with baking paper. Transfer pumpkin to the tray and then toss with olive oil and salt and paper. Pop in the oven for about 20-30 minutes or until caramelised and soft to touch. Leave aside to cool.
2. Make dressing: combine all ingredients and shake vigorously in a jar until well combined.
3. In a bowl, add the rice, dill, mint, shallots, sultanas and pepitas.
4. Pour over the dressing and toss to combine.
5. Transfer to a bowl or a serving platter and dot with pumpkin chunks.
6. Garnish with extra herbs and nuts/seeds, and then serve!

Notes & Modifications:
Rice: you could easily substitute with brown or red rice. Whole-grain rice varieties work best in this salad. Just a rule of thumb: 1 cup of black rice yields approximately 3 cups of cooked black rice. Therefore, for this recipe, you'll need to use approximately 1 3/4 cups of rice. Check the back of the packet for cooking instructions. 

EVOO = Extra virgin olive oil.

Yoghurt: to make it vegan, substitute with coconut yoghurt.

Sourced from @thegirlinthegreenapron