Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from


This recipe was created by Kate Murdoch for Super Food Ideas. Original recipe can be found at


  • ½ pumpkin
  • 1 avocado
  • 1 cup black rice
  • 1 onion
  • 1 can red kidney beans
  • 2 cayenne chilli
  • 3 tsp cumin seeds
  • 2 tsp ground coriander
  • ⅓ cup fresh coriander
  • ⅓ cup olive oil
  • 2 Tbsp lemon juice
  • salt
  • ground pepper


Preheat oven to 200°C.

Cook rice as per the instructions on the pack. I place the uncooked rice in a pot and add 2 cups of water and 1 tsp salt, then bring to the boil with a closed lid. Once boiling, turn down the heat and cook until rice is just about tender, should take about 20-25 minutes. Drain the rice, and run under cold water to stop the cooking process, and drain again, before setting aside.

Peel and slice pumpkin into 1cm-thick wedges, and chop onion into thin wedges. Combine cumin seeds, ground coriander and 2 Tbsp oil in a large bowl. Season with a pinch of salt and pepper, and stir to mix well. Now add pumpkin and onion and toss to coat evenly.

Line a large baking tray with baking paper. Place spiced pumpkin and onion into tray and drizzle the remaining dressing over. Roast in oven for 25-30 minutes, or until pumpkin is golden and tender.

For the dressing, add lemon juice, finely chopped chilli and remaining olive oil in a small bowl, whisk to combine.

Drain and rinse kidney beans. Now add the beans and finely chopped fresh coriander to rice. Toss gently to combine.
Peel and cut avocado into wedges. Arrange pumpkin mixture and avocado on top of rice. Drizzle with dressing and enjoy!

– Bushrah, one of those who harvest

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