- 4 dl black rice
- 1.5 kg pumpkin (raw)
- 1200 g black beans
- 900 g corn
- 3 red paprika
- 2 red onion
- 2 jalapeno
- 100 g cilantro
- 450 g feta
- 100 g pumpkin seed
- 9 lime
- 0.75 dl olive oil
- 1 tbsp chili powder
- 3 tbsp cumin (ground)
- 3 tbsp smoked paprika (ground)
- 1 tbsp coriander (ground)
- 1.5 tbsp mustard (ground)
- 1 tbsp garlic powder
- 1 tbsp salt
salad:
Cold-smoke fine-chopped feta for 4+ hours.
Rinse rice and cook until tender, about 40 minutes. Try to get as dry as possible. Let cool.
Roast pumpkin in oven until tender, but not mushy. Briefly hit with blow torch.
Toast corn in dry skillet on high heat until it just starts to char. Briefly hit with blow torch.
Toast pumpkin seeds in dry skillet until brown and fragrant.
Drain beans, rinse well, and let dry.
Dice pumpkin and paprikas. Mince onion, jalapeño, and cilantro.
Toss everything together, pour over dressing, and toss some more. Serve cold.
dressing:
Juice and zest the limes. Should get about 2dl juice.
Whisk spices into lime juice.
Drizzle olive oil in while whisking.