Roast Pumpkin Salad

Again, from the Weight Watchers 123 collection and is 2 points per serve. This dish is very easy to prepare and looks "flash" when served.

Roast Pumpkin Salad:

Ingredients:

2 cups of Jap pumpkin, peeled and chopped into chunks
freshly ground black pepper
80g black olives, pitted
80g fetta cheese
3 Tbs fresh oregano leaves, chopped
2 cups baby rocket/roquette
1/4 cup balsamic vinegar
1 Tbsp olive oil

Method:

1. Preheat oven to 180*C. Coat a non-stock baking tray with cooking spray and arrange pumpkin in one layer on the tray; lightly coat with cooking spray and sprinkle with pepper. Cook for about 30 mins or until pumpkin is golden and tender. Allow to cool

2. Combine the olives, fetta, oregano and rocket/roquette on a serving plate. Add the cooked pumpkin. Toss gently.

3. Combine the balsamic vinegar and oil. Drizzle over the salad.

NOTE: For those less weight-conscious, you might also like to add your favourite nuts or seeds to this dish, or even some raisins, dried cranberries, or even some desicated coconut!

Serves: 4

Rating: 4

Warm Rice and Chickpea Salad with Balsamic Orange Dressing

Warm Rice and Chickpea Salad with Balsamic Orange Dressing:

Ingredients:

Salad:

1 cup (200g) brown rice (uncooked weight)
430ml water
300g can chickpeas, rinsed, drained
1/4 cup sultanas
1/4 cup dried apricots, chopped finely
2 shallots, sliced thinly
2 Tbsp toasted pine nuts

Balsamic orange dressing:

1 tsp finely grated orange rind
1/3 cup orange juice
1 Tbsp balsamic vinegar
1 clove garlic, crushed
1 cm piece fresh ginger, grated

Method:

1. Combine rice and water in a heavy-based saucepan, bring to a boil. Reduce heat and simmer, covered, until rice is tender (or, use a rice cooker - I do!)

2. Meanwhile, make balsamic orange dressing by placing all ingredients in a screw-top har and shaking well

3. Place rice in large bowl with remaining ingredients and dressing; toss gently to combine.

Serves: 6

Rating: haven't tried it yet!