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Echidna Prickle

Rice, Bean and Roasted Pumpkin Salad with Chilli Garlic Dressing

Serves 4 Print Recipe


  • 60 mls of Echidna Prickle (Mild Chilli Honey Mustard Dressing)
  • 4 cups cooked brown rice
  • 2 cloves garlic, crushed
  • 1½ cups or 400g tin cooked brown lentils, drained
  • 2 spring onions, sliced
  • 750g roasted pumpkin, cut into pieces
  • 1½ cups broad beans, peeled
  • Dressing: use 60 ml of Echidna Prickle (chilli honey mustard dressing)


  1. In a large bowl, combine brown rice, garlic, lentils and spring onions.
  2. Add about 60ml Echidna Prickle (chilli honey mustard dressing) and mix well.
  3. Taste to see if more is needed.
  4. Gently fold in the pumpkin and broad beans, spoon into serving bowls.
  5. This salad can be eaten hot or cold.
  6. Enjoy as a delicious dinner and have the leftovers for lunch the next day.