Basmati and Baked Pumpkin Salad

• 1 cup basmati rice
• 800g pumpkin, cut into large chunks
• 1/2 cup KRAFT FREE* French Herbs Dressing
• 1 tablespoon thyme leaves
• 150g green beans, trimmed and cut into 4cm lengths
• 20g pine nuts, toasted
• salt and pepper, to tatste
• 1/3 cup shaved Parmesan cheese
• 8-12 (depending on size) cooked lamb cutlet, to serve

1. Cook rice according to pack directions, then allow to cool slightly.
2. Toss pumpkin in 2 tablespoons of dressing along with the thyme and bake at 180C for 30 minutes or until tender and golden.
3. Boil or steam beans until tender; drain and set aside.
4. Toss together the rice, pumpkin, beans, pine nuts and remaining dressing.
5. Season to taste and serve sprinkled with Parmesan alongside lamb cutlets.

basmati rice, pumpkin, thyme, green beans, pine nuts, salt, parmesan cheese, lamb cutlet

Taken from www.kraftrecipes.com/recipes/basmati-baked-pumpkin-salad-110911.aspx (may not work)