Rice and Ancient Grain Salad

Preparation time: 35 minutes | Cooking time: 30 minutes | Serves: 2

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  • 200g pumpkin, peeled and diced
  • 2 tbs extra virgin olive oil
  • 1 packet Slendier Rice Style
  • ½ cup quinoa, cooked
  • ½ cup freekeh, cooked
  • ¼ cup craisins, chopped
  • ½ cup raw almonds, roasted and chopped
  • 1 cup baby spinach leaves, chopped
  • 1 small red capsicum, finely diced
  • 2 spring onions, finely sliced
  • 2 tbs pepitas, toasted
  • 2 tbs sunflower seeds
  • 2 tbs black chia seeds
  • 100g light ricotta
  • chopped parsley leaves, to serve


  • 4 tbs extra virgin olive oil
  • 4 tbs Greek yoghurt
  • 2 tbs red wine vinegar
  • 1 piece preserved lemon rind, rinsed and finely chopped


  1. Preheat oven to 180ºC. Line a baking tray with baking paper.
  2. Place the diced pumpkin in a small bowl. Add the olive oil, season with salt and pepper and mix well to coat. Spread the pumpkin on the lined baking tray and roast in the oven until cooked through and caramelised, about 20 minutes. Set aside to cool.
  3. Prepare the Slendier Rice Style according to the directions on the packet. Dry well between layers of paper towel and place in a large mixing bowl. Add all other ingredients, except for the ricotta, and toss well to combine. Season to taste with salt and freshly cracked black pepper.
  4. For the dressing, combine all ingredients in a mixing bowl and whisk well to combine. Season to taste.
  5. Add dressing to the grain mixture and toss well to combine.
  6. To serve, divide grain salad between two shallow serving bowls. Dot with small pieces of ricotta and sprinkle with parsley leaves to serve.

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