Wild rice, feta, roasted pumpkin salad

This wild rice, feta, roasted pumpkin salad is a killer! It is for a light meal.  The dressing is based on tahini and lemon.

Ingredients:

Serves 4

• 1 cup of wild rice
• 1/2 block of feta
• 1/2 butternut pumpkin
• 1 tablespoon of tahini
• 1 teaspoon of honey
• 1/2 lemon juice (up to the 1 full lemon juice if not very juicy)
• Olive oil
• 2 spring onions
• 6 figs cut in quarters

Method:

1. Preheat oven to 200°C.  Peel the pumpkin and cut into 1-2 cm length and wide cubes. Place in a roasting dish, add olive oil and salt.  Put into the oven and roast until tender.  Remove from the oven and allow to cool down.
2. In the meanwhile, bring to the boil a pan of salted water. When it is boiling, add the rice, reduce the heat to allow for a small boil.  Wild rice will take about 20 minutes to cook and remain slightly firm.
3. Prepare the dressing: in a small bowl, place the tahini, lemon juice and honey together, add 2 tablespoon of olive oil, 3 tablespoon of water (to make it thinner),   a touch of salt (not too much, the pumpkin, rice and feta are already bringing some salt). Mix well. Add a bit more water if very tick.  This dressing is not so thin.
4. In a large salad bowl, place the pumpkin, the feta broken in small pieces, the rice and the spring onions.  Mix slightly being careful not to break the pumpkin and feta. Add the figs.
5. Depending on who will be at the table you may pour the dressing on the salad or leave it for each to do so.