Serves: 4
POINTS per Serve: 5
Core: NO
Prep Time: 12 minutes
Cooking Time: 20-30 minutes
Ingredients
pumpkin - 450g diced
ground cumin - 1 tsp
sweet paprika - 1 tsp
pine nuts - 1/4 cup
risoni - 1 cup
turmeric - 1/2 tsp
currants - 1/3 cup
fresh coriander leaves - 1/4 cup, whole
extra virgin olive oil - 2 tsp
red wine vinegar - 2 tbs
How To
1. preheat oven to 180c, place pumpkin in aroasting pan. spray with oil. sprinkle with cumin and paprika and toss to coat evenly. roast for 20 minutes or until cooked. remove and cool.
2. place pine nuts on an oven tray, bake for 5 minutes or until golden.
3. meanwhile, cook risoni in a large saucepan of boiling salted water with turmeric, following packet instructions or until just tender. drain and return to pan.
4. add pumpkin, pine nuts, currants, coriander, oil and vinegar to risoni. gently toss to combine. season with salt and freshly ground black papper and serve.