Brown Rice Roast Pumpkin And Seed Salad - cooking recipe

Ingredients

olive oil flavored cooking spray
1 kg pumpkin, peeled, deseeded and cubed
2 cups brown rice
1/3 cup pepitas
1/3 cup sunflower seeds
Dressing
1/3 cup fresh lime juice
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 garlic clove, crushed
1/4 teaspoon brown sugar
fresh rocket

Preparation

Cook pumpkin in oven, sparyed with olive oil until light brown and tender. Let coll to room temperature.
Cook brown rice in large saucepan of boiling water for 30 minutes. Drain in colander - do not overcook. Cool.
Brown pumpkin and sunflower seeds in oven for 5 minutes at 180 Degrees Celsius.
Remove from oven and let cool slightly.
Mix all dressing ingredients together.
Place rice in large bowl, pour over dressing, mix throught, add all other ingredients and mix well.