A delicious recipe by Vicky Foord. 
serves 2 I prep time = 10 minutes I cooking =  35 minutes 

Ingredients:  

  • ¼ piece Kent pumpkin, deseeded, cut into thin wedges (anti-inflammatory ingredient) 
  • 2 tablespoons white miso paste 
  • 1 teaspoon sesame oil  
  • 1 tablespoon maple syrup 
  • 2 tablespoons Extra-Virgin Olive Oil (anti-inflammatory ingredient) 
  • 1 bunch broccolini (anti-inflammatory ingredient) 
  • 1 ½ cups sugar snap peas (remove the steam end and string) 
  • 1 medium cucumber, cut into slices  
  • 1 cup cooked wild rice (for serving)  
  • salt and pepper 

 

Method:   

  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with non-stick baking paper. 

  2. Whisk together the miso, sesame oil, maple syrup and 1 tablespoon olive oil in a bowl. Drizzle miso dressing over the pumpkin wedges and place it on the prepared baking tray. Roast for 30 - 35 minutes, until golden and tender. 

  3. Meanwhile, to cook the vegetables, add remaining oil in a frying pan over medium-high heat. Sauté broccolini and sugar snap peas for 4 - 5 minutes, until crisp and tender. Season with salt and pepper to taste.  

  4. To assemble the bowl, divide cooked wild rice, sautéed green vegetables, sliced cucumber and roasted pumpkin between serving dishes.  

     

Nutritional Information  

per serve  

Energy  

1840kJ  

(438 cal)  

Total Fat  

17g  

Saturated Fat  

2g 

Carbohydrate  

59g 

Sugar  

9g 

Fibre  

5g 

Sodium  

560mg 

Protein  

9g  

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