Full Recipe

Wild Rice Salad with Roasted Pumpkin & Cauliflower

Rice and Pumpkin Salad

I really like making healthy salads that are either meals in themselves or only need the addition of a protein to make a meal. As always these come about because I always buy too many vegetables from our market stallholders. In my pantry at home I make sure I have a good selection of grains, various types of rice and I always have Japanese soba (buckwheat) noodles. You don’t need to be precise any quantities with these recipes.  



½ cup three rice blend (wild, red and brown rice)

1½ cups chicken or vegetable stock

1 red onion, peeled and finely chopped

3-4 cloves garlic, peeled and crushed

1 small cauliflower (I used a green cauli), cut into florets

Large piece pumpkin, skin removed, cut into small pieces

½ small Lebanese cucumber, cut into small pieces

A few small kale leaves, leaves stripped from stems and torn into pieces

Handful of dried sour cherries (available from Tahsin our Turkish stallholder)

Olive oil

Sherry vinegar

Pomegranate molasses

Salt and pepper


Preheat the oven to 180°C. Place the pumpkin pieces on an oven tray, drizzle with a little oil, season and bake till golden and soft. Place the cauliflower florets on another tray, drizzle with oil and season. Bake till just starting to brown.


Heat a little oil in a pot, add the red onion and cook till soft. Add the garlic and cook for another minute. Add the rice and stock. Cook till nearly soft (the wild rice will still be a bit crunchy).


Combine all the ingredients and drizzle with olive oil, sherry vinegar and a little pomegranate molasses. Check the seasoning.


Serve at room temperature. This is also good with feta cheese broken over the top and great served with any grilled chicken or lamb.