2. Wedge onion into quarters. Slice pumpkin into 1cm pieces. Toss on a lined oven tray with tomatoes, 2 tsp cumin, 1/2 tbsp oil, salt and pepper. Roast for 20 minutes.
3. Process basil leaves, pepita seeds and 1/2 lemon juice until coarsely blended. Add 1/4 cup olive oil, 2 tbsp water, 1 tsp sugar and blend until smooth (add more water if needed). Season to taste with salt and pepper.
4. Slice avocado. Gently toss with cooked rice, roast vegetables and 2 tbsp pesto.
5. Place mesclun leaves on plates. Divide the rice and vegetables among plates. Dot the feta on top. Spoon over remaining pesto and serve with any remaining lemon wedges.
If you don’t have a small food processor you can toast the seeds instead, slice the basil and toss together with lemon juice and rice salad.
Red onion 1/2
Cherry tomatoes 1/2 punnet (200g)
basil 1 packet
Pepita seeds 1/2 packet (50g)
Mesclun leaves 1/2 bag (100g)
macadamia Persian feta 1 tub (275g)
From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, sugar (of choice)