eCook Meal
Hot ’n Tangy Pumpkin Salad
with charred black beans, crispy onions & a chilli-lime dressing
It’s sure to be the peak of your week! A hearty rice salad with crisp black beans, smoky roast pumpkin, peas, baby tomatoes, and pumpkin seeds; tied together with a dressing of sweet chilli sauce, lime, and fresh chilli.
Serving guide
Choose your portion size.
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 a little 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, lime juice, and chopped chilli – all to taste. Toss through the quartered 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-lime dressing from the tomato bowl to taste. In a separate bowl, toss the rinsed green leaves with some lime 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 Lime 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 a little 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, lime juice, and chopped chilli – all to taste. Toss through the quartered 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-lime dressing from the tomato bowl to taste. In a separate bowl, toss the rinsed green leaves with some lime 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 Lime 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 a little 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, lime juice, and chopped chilli – all to taste. Toss through the quartered 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-lime dressing from the tomato bowl to taste. In a separate bowl, toss the rinsed green leaves with some lime 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 Lime 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 a little 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, lime juice, and chopped chilli – all to taste. Toss through the quartered 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-lime dressing from the tomato bowl to taste. In a separate bowl, toss the rinsed green leaves with some lime 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 Lime wedges. Wonderful work, Chef!
Pumpkin Chunks - 800g
NOMU Spanish Rub - 40ml
Black Beans - 480g
Brown Basmati Rice - 300ml
Pumpkin Seeds - 40g
Ong's Sweet Chilli Sauce - 100ml
Coconut Sugar - 40ml
Limes - 3
Fresh Chillies - 2
Baby Tomatoes - 320g
Peas - 200g
Green Leaves - 80g
Crispy Onions - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R329.04
for 4 servings · R82.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crispy Onions needs 60 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Coconut Sugar needs 40 mlCoconut Sugar 300 g R83.99 · whole pack (size can't be divided)R83.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Limes needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
Not in the Woolies basket — source these elsewhere:
- Ong's Sweet Chilli Sauce
- NOMU Spanish Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 & a chilli-lime dressing is between 20 and 30 minutes.
What is the total time required to make Hot ’n Tangy Pumpkin Salad with charred black beans, crispy onions & a chilli-lime dressing?
The total time required to make Hot ’n Tangy Pumpkin Salad with charred black beans, crispy onions & a chilli-lime dressing is between 40 and 50 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 Tomato, Black Beans, Brown Basmati Rice, Chilli, Coconut Sugar, Crispy Onions, Green Leaves, Lime, NOMU Spanish Rub, Ong's Sweet Chilli Sauce, Pea, Pumpkin Chunks, Pumpkin Seeds
What is the nutritional information of Hot ’n Tangy Pumpkin Salad?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: 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 a little 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. 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-lime dressing from the tomato bowl to taste. In a separate bowl, toss the rinsed green leaves with some lime 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 lime wedges. Wonderful work, Chef! 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. 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, lime juice, and chopped chilli – all to taste. Toss through the quartered 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 Tomato, Black Beans, Brown Basmati Rice, Chilli, Coconut Sugar, Crispy Onions, Green Leaves, Lime, NOMU Spanish Rub, Ong's Sweet Chilli Sauce, Pea, Pumpkin Chunks, Pumpkin Seeds
How many calories does Hot ’n Tangy Pumpkin Salad have?
calories
How much fat content does Hot ’n Tangy Pumpkin Salad have?
grams