What are the main ingredients in Hot ’n Tangy Pumpkin Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Hot ’n Tangy Pumpkin Salad

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

with charred black beans, crispy onions & zingy dressing

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Pumpkin Chunks - 200g
NOMU Spanish Rub - 10ml
Black Beans - 120g
Brown Basmati Rice - 75ml
Pumpkin Seeds - 10g
Thai Sweet Chilli Sauce - 25ml
Coconut Sugar - 10ml
Lemon - 1
Fresh Chilli - 1
Baby Tomatoes - 80g
Peas - 50g
Green Leaves - 20g
Crispy Onions - 15ml

Download the Recipe

Serves 2

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!

Pumpkin Chunks - 400g
NOMU Spanish Rub - 20ml
Black Beans - 240g
Brown Basmati Rice - 150ml
Pumpkin Seeds - 20g
Thai Sweet Chilli Sauce - 50ml
Coconut Sugar - 20ml
Lemon - 1
Fresh Chilli - 1
Baby Tomatoes - 160g
Peas - 100g
Green Leaves - 40g
Crispy Onions - 30ml

Download the Recipe

Serves 3

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!

Pumpkin Chunks - 600g
NOMU Spanish Rub - 30ml
Black Beans - 360g
Brown Basmati Rice - 225ml
Pumpkin Seeds - 30g
Thai Sweet Chilli Sauce - 75ml
Coconut Sugar - 30ml
Lemons - 2
Fresh Chillies - 2
Baby Tomatoes - 240g
Peas - 150g
Green Leaves - 60g
Crispy Onions - 45ml

Download the Recipe

Serves 4

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!