Pumpkin rice salad

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Light meal or tasty lunch of rice with roasted pumpkin and aubergine




 Heat the oven to 200 degrees. Cut the egg plant into cubes. Place the pumpkin cubes and aubergine cubes in one or two baking dishes and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15 minutes. Cook the rice according to the package.

 Mix the ingredients for the dressing together. Mix the pumpkin, aubergine, pumpkin seeds and rice with the dressing. Serve the rice salad with crumbled feta.

Source: Leukerecepten by leukerecepten-nl.
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