Lebanese Brown Rice Salad


  • 1⁄4 pumpkin (approx. 600g), peeled and cut into cubes
  • 1 tbsp olive oil
  • 1 tbsp brown sugar (optional)
  • 2–3 tsp ground cumin
  • 2 cloves garlic, peeled and crushed
  • 3 cups cooked and cooled brown rice
  • 1 punnet cherry tomatoes (approx. 200g), cut in half
  • 1⁄2 cup sunflower seeds
  • 1⁄2 cup pumpkin seeds
  • 1 red onion, very finely sliced
  • 1 handful coriander or parsley, chopped
  • Flesh of 1 avocado, cut into chunks


  • Juice of 2 large lemons
  • 2 tbsp extra virgin olive oil


How to make:

  1. Preheat oven to 180°C. Line a baking tray with baking paper.

  2. Lay out the chopped pumpkin on the tray and sprinkle with olive oil, brown sugar (if using), cumin and crushed garlic.

  3. Roast in the oven for 20–30 minutes or until soft (the time will depend on the size of your pumpkin pieces). When the pumpkin is cooked, remove from the oven and cool.

  4. Meanwhile, in a large bowl, place the brown rice, tomato halves, seeds, red onion and herbs. Mix together and put to one side.

  5. To make the dressing, simply place the lemon juice and olive oil in a clean jam jar, put the lid on and shake.



Published By

Ellie Connor



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