Name: Roast Pumpkin and Tofu Salad with Rice and Quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1⁄2 butternut pumpkin (750g), peeled, cut into 2cm pieces; 2 x 300g packets hard tofu, cut into 2cm pieces; 2 tblsps vegetable oil; 1/3 cup Chang’s Oriental Fried Noodle Salad Dressing; Salt and pepper, to taste; 250g packet microwaveable brown rice and quinoa; 200g green beans,trimmed, cut in half crossways; 1 large avocado, chopped; 60g mixed salad leaves

Rice and quinoa can be replaced with brown or white rice, if preferred. Toss salad ingredients together just before serving.

Ingredients

1⁄2 butternut pumpkin (750g), peeled, cut into 2cm pieces

2 x 300g packets hard tofu, cut into 2cm pieces

2 tblsps vegetable oil

1/3 cup Chang’s Oriental Fried Noodle Salad Dressing

Salt and pepper, to taste

250g packet microwaveable brown rice and quinoa

200g green beans,trimmed, cut in half crossways

1 large avocado, chopped

60g mixed salad leaves

Method

Toss pumpkin and tofu with oil and 2 tablespoons of the dressing in a large bowl. Spread over two large oven trays lined with baking paper. Season with salt and pepper.

2 Cook in a very hot oven (220C) for 15 minutes, or until tender.

3 Meanwhile, heat rice mix according to packet directions. Transfer to a large bowl.

4 Cook beans in a large saucepan of boiling water for about 2 to 3 minutes, or until tender. Drain. Rinse under cold water. Drain well.

5 To serve, add warm pumpkin and tofu to rice mixture. Toss through beans, avocado, salad leaves and remaining dressing.

Mel Burge

Sarah-Jane Hallett

Kate Nichols