Nutritious Vegan Salad

	Dinner Lunch
Nutritious Vegan Salad

persons: 2

prep time: 10 minutes

cooks in: 60 minutes

difficulty: easy

This vegan salad bowl is perfect for keeping the body healthy. Pumpkin is low in calories and high in fibre. The fibre keeps you well-fed and helps keep your gut healthy. In addition, wild rice is a good source of vitamins and minerals, including B vitamins, magnesium and manganese. Moreover, research shows that the antioxidant effect is up to 30 times greater than that of white rice!

Ingredients

1/2	pumpkin
pinch	cinnamon, cumin, cayennepeper, pepper and salt
120 g	lettuce
200 g	cooked wild rice (black rice)
2	fresh figs
1/2	cucumber
1/2	avocado
30 g	vegan feta cheese
1 tbsp	tahini
1 tbsp	coconut yoghurt (unsweetened)
1 tbsp	balsamic vinegar
1/2	lemon

How to make

1	Cook the black rice for 60 minutes in plenty of boiling water. Drain and leave to cool down well.
2	Cut the pumpkin into long slices and place on an ovenproof dish. Add a pinch of cinnamon, cumin powder, cayenne, pepper and salt. Roast the pumpkin in the oven at 200 degrees Celsius for 40 minutes. Let the pumpkin cool down in the oven for 10 min and then put it out of the oven and let it come to room temperature.
3	Cut the cucumber, cut the figs and cut the avocado in half and slice it.
4	Make the dressing, add salt and pepper and stir well until it is a smooth sauce. (add a little water if it is too thick). Mix the lettuce with the dressing.
5	Divide the avocado, pumpkin, cucumber, figs, black rice and vegan feta over the salad bowl. Serve with fresh pita bread and hummus.

calories: 543 (27%)	fat: 29g (36%)	saturates: 18g (82%)	sugars: 2g (4%)
salt: 123mg (21%)	protein: 9g (16%)	carbs: 55g (110%)	fibre: 6g (20%)