Peri peri pumpkin wedge, pickled corn, rice

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READY IN: 15 MINS

INGREDIENTS‭:‬

Pumpkin

Zucchini

Tomato

Coriander

Peri peri sauce

Pickled corn

Jasmine rice

 

PANTRY STAPLES‭:‬ Cooking oil, salt

ALLERGENS‭:‬ Onion, garlic

 

DIETARY INFORMATION‭:‬

Peri peri sauce: Ingredients: Onion, garlic, chilli, oil, vinegar, spices, citric acid, sugar, potato starch. Contains: Onion and garlic

Pickled corn: Ingredients: Corn, onion, capsicum, chilli, vinegar, sugar, salt. Contains: Onion

  

METHOD:

1. Prepare the ingredients: Wash the vegetables. Cut the pumpkin into wedges. Shave the zucchini using a peeler or slice thinly. Dice the tomato. Slice the coriander.

2. Cook the rice: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve.

3. Make the salad: Combine the zucchini, tomato and pickled corn.

4. Cook the pumpkin: Preheat a char grill pan. Drizzle a little oil over the pumpkin pieces. Place onto the grill and cook until tender. The pumpkin can also be cooked in a hot oven or in a frying pan.

5. To serve: Divide the rice and pumpkin between serving plates. Top with the salad and peri peri sauce.

 

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