Peak your sunshine-filled week with this hearty rice salad! Laced with crisp black beans, smoky roast pumpkin, peas, baby tomatoes, and pumpkin seeds, it’s bound to bring a smile. Tying it together; a dressing of sweet chilli sauce, lime, and fresh chilli. Yummy yum!
Hot ’n Tangy Pumpkin Salad
Hot ’n Tangy Pumpkin Salad
with charred black beans, crispy onions & zingy dressing
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Black Beans
- Brown Basmati Rice
- Coconut Sugar
- Crispy Onions
- Fresh Chilli
- Fresh Chillies
- Green Leaves
- Lemon
- Lemons
- NOMU Spanish Rub
- Peas
- Pumpkin Chunks
- Pumpkin Seeds
- Thai Sweet Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROASTIN’ PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, the Spanish Rub to taste, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the drained black beans in a bowl, coat in oil and seasoning, and set aside.
GET THE RICE GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
SEEDS, Peas & TOMATOES
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. In a salad bowl, combine the sweet chilli sauce with 2 tsp of oil. Mix in the coconut sugar, some Lemon juice, and chopped chilli to taste. Toss through the halved baby tomatoes, season to taste, and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
HALFWAY, HOORAY!
When the pumpkin reaches the halfway mark, remove from the oven and give a shift. Scatter over the beans, spread out in a single layer, and return to the oven for the remaining time. On completion, the beans should be crisping up and the pumpkin should be cooked through and caramelised.
ASSEMBLE THE RICE SALAD
When the roast veg and rice have finished cooking, place in a large bowl with the Peas and the marinated tomatoes. Toss through the chilli-Lemon dressing from the tomato bowl to taste. In a separate bowl, toss the rinsed green leaves with some lemon juice and seasoning to taste.
A COLOUR & FLAVOUR BURST!
Make a bed of moreish rice salad and scatter with the dressed leaves. Finish with flecks of toasted pumpkin seeds, sprinkles of crispy onions, and any remaining Lemon wedges. Wonderful work, Chef!
ROASTIN’ PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, the Spanish Rub to taste, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the drained black beans in a bowl, coat in oil and seasoning, and set aside.
GET THE RICE GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
SEEDS, Peas & TOMATOES
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. In a salad bowl, combine the sweet chilli sauce with 3 tsp of oil. Mix in the coconut sugar, some Lemon juice, and chopped chilli to taste. Toss through the halved baby tomatoes, season to taste, and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
HALFWAY, HOORAY!
When the pumpkin reaches the halfway mark, remove from the oven and give a shift. Scatter over the beans, spread out in a single layer, and return to the oven for the remaining time. On completion, the beans should be crisping up and the pumpkin should be cooked through and caramelised.
ASSEMBLE THE RICE SALAD
When the roast veg and rice have finished cooking, place in a large bowl with the Peas and the marinated tomatoes. Toss through the chilli-Lemon dressing from the tomato bowl to taste. In a separate bowl, toss the rinsed green leaves with some lemon juice and seasoning to taste.
A COLOUR & FLAVOUR BURST!
Make a bed of moreish rice salad and scatter with the dressed leaves. Finish with flecks of toasted pumpkin seeds, sprinkles of crispy onions, and any remaining Lemon wedges. Wonderful work, Chef!
ROASTIN’ PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, the Spanish Rub to taste, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the drained black beans on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
GET THE RICE GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
SEEDS, Peas & TOMATOES
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. In a salad bowl, combine the sweet chilli sauce with 2 tbsp of oil. Mix in the coconut sugar, some Lemon juice, and chopped chilli to taste. Toss through the halved baby tomatoes, season to taste, and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
HALFWAY, HOORAY!
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of beans and cook for the remaining roasting time. On completion, the beans should be crisping up and the pumpkin should be cooked through and caramelised.
ASSEMBLE THE RICE SALAD
When the roast veg and rice have finished cooking, place in a large bowl with the Peas and the marinated tomatoes. Toss through the chilli-Lemon dressing from the tomato bowl to taste. In a separate bowl, toss the rinsed green leaves with some lemon juice and seasoning to taste.
A COLOUR & FLAVOUR BURST!
Make a bed of moreish rice salad and scatter with the dressed leaves. Finish with flecks of toasted pumpkin seeds, sprinkles of crispy onions, and any remaining Lemon wedges. Wonderful work, Chef!
ROASTIN’ PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, the Spanish Rub to taste, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the drained black beans on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
GET THE RICE GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
SEEDS, Peas & TOMATOES
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. In a salad bowl, combine the sweet chilli sauce with 2 tbsp of oil. Mix in the coconut sugar, some Lemon juice, and chopped chilli to taste. Toss through the halved baby tomatoes, season to taste, and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
HALFWAY, HOORAY!
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of beans and cook for the remaining roasting time. On completion, the beans should be crisping up and the pumpkin should be cooked through and caramelised.
ASSEMBLE THE RICE SALAD
When the roast veg and rice have finished cooking, place in a large bowl with the Peas and the marinated tomatoes. Toss through the chilli-Lemon dressing from the tomato bowl to taste. In a separate bowl, toss the rinsed green leaves with some lemon juice and seasoning to taste.
A COLOUR & FLAVOUR BURST!
Make a bed of moreish rice salad and scatter with the dressed leaves. Finish with flecks of toasted pumpkin seeds, sprinkles of crispy onions, and any remaining Lemon wedges. Wonderful work, Chef!
Frequently Asked Questions
What is the preparation time for Hot ’n Tangy Pumpkin Salad?
The preparation time for Hot ’n Tangy Pumpkin Salad with charred black beans, crispy onions & zingy dressing is between 20 and 35 minutes.
What is the total time required to make Hot ’n Tangy Pumpkin Salad with charred black beans, crispy onions & zingy dressing?
The total time required to make Hot ’n Tangy Pumpkin Salad with charred black beans, crispy onions & zingy dressing is between 40 and 55 minutes.
How many servings does Hot ’n Tangy Pumpkin Salad provide?
4 servings
What are the main ingredients in Hot ’n Tangy Pumpkin Salad?
Baby Tomatoes, Black Beans, Brown Basmati Rice, Coconut Sugar, Crispy Onions, Fresh Chilli, Fresh Chillies, Green Leaves, Lemon, Lemons, NOMU Spanish Rub, Peas, Pumpkin Chunks, Pumpkin Seeds, Thai Sweet Chilli Sauce
What is the nutritional information of Hot ’n Tangy Pumpkin Salad?
Calories: 736, Carbs: 136 grams, Fat: grams, Protein: 25.2 grams, Sugar: 26.3 grams, Salt: 1161 grams
How do I prepare Hot ’n Tangy Pumpkin Salad?
ROASTIN’ PUMPKIN: Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, the Spanish Rub to taste, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the drained black beans in a bowl, coat in oil and seasoning, and set aside. GET THE RICE GOING: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. HALFWAY, HOORAY!: When the pumpkin reaches the halfway mark, remove from the oven and give a shift. Scatter over the beans, spread out in a single layer, and return to the oven for the remaining time. On completion, the beans should be crisping up and the pumpkin should be cooked through and caramelised. A COLOUR & FLAVOUR BURST!: Make a bed of moreish rice salad and scatter with the dressed leaves. Finish with flecks of toasted pumpkin seeds, sprinkles of crispy onions, and any remaining lemon wedges. Wonderful work, Chef! ASSEMBLE THE RICE SALAD: When the roast veg and rice have finished cooking, place in a large bowl with the peas and the marinated tomatoes. Toss through the chilli-lemon dressing from the tomato bowl to taste. In a separate bowl, toss the rinsed green leaves with some lemon juice and seasoning to taste. SEEDS, PEAS & TOMATOES: Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. In a salad bowl, combine the sweet chilli sauce with 3 tsp of oil. Mix in the coconut sugar, some lemon juice, and chopped chilli to taste. Toss through the halved baby tomatoes, season to taste, and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
What should be prepared from my kitchen to make Hot ’n Tangy Pumpkin Salad?
Baby Tomatoes, Black Beans, Brown Basmati Rice, Coconut Sugar, Crispy Onions, Fresh Chilli, Fresh Chillies, Green Leaves, Lemon, Lemons, NOMU Spanish Rub, Peas, Pumpkin Chunks, Pumpkin Seeds, Thai Sweet Chilli Sauce
How many calories does Hot ’n Tangy Pumpkin Salad have?
736 calories
How much fat content does Hot ’n Tangy Pumpkin Salad have?
grams
Woolies Products in this dish
