Ingredients

• 400g pumpkin cubed and pre-roasted
• 2 Tbsp Mayver’s Crunchy Peanut Butter
• 1 cup black rice pre-cooked, drained and cooled
• 1 can red kidney beans
• 1 carrot grated
• Handful of pepitas
• 1 lemon
• 2 cubes of bocconcini
• Fresh parsley leaves
• Pepper to taste
• For extra zing… Try adding a handful of bacon OR KindaBacon (a new yummylicous all-natural vegetarian bacon made from coconut flakes – which is available from some deli’s)

Method

1. Pre-roast pumpkin in oven and pre-cooked black rice, setting it aside to cool.
2. Grate carrot. Rinse kidney beans, dry and set aside.
3. Add 1/4 cup black rice and pumpkin per serve. Mix through kidney beans, carrot, pepitas and tear your bocconcini across the top…
4. Drizzle the juice of 1 lemon and stir through the Mayver’s Super Natural Peanut Butter for the dressing…