Brown Rice Salad - cooking recipe

Ingredients

1 lb winter squash, peeled, cut into 1 inch chunks
2 tbsp olive oil
1 tsp ground cumin
1/3 cup pumpkin seeds
3.5 oz brown rice
6 oz shelled peas
1 bunch asparagus, ends trimmed, cut into 1 inch pieces
None None Tzatziki
1/2 None cucumber, grated, excess moisture squeezed out
1 cup Greek yogurt
1 tbsp lemon juice
1 clove garlic, minced
1 bunch watercress, trimmed

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Toss squash with 1 tbsp oil. Arrange in a single layer on prepared tray. Sprinkle with cumin and season. Roast for 20-25 mins, until tender and golden. Add pumpkin seeds and roast for another 5 mins.
Meanwhile. cook rice following package instructions. Rinse under cold water. Drain.
Blanch peas in boiling salted water for 2 mins. Add asparagus and cook for another 30 seconds. Rinse under cold running water. Drain. Set aside.
To make tzatziki, combine grated cucumber, yogurt, lemon juice and garlic. Season. Set aside.
In a serving bowl, combine cooled rice, squash, peas, asparagus, pumpkin seeds and watercress. Drizzle remaining olive oil over top and season to taste. Serve with a dollop of tzatziki.