Pumpkin and Red Rice Salad | Happy Pear Vegan Recipe

Ingredients

• 250g cooked red rice (or cooked brown rice)
• 1 × 400g tin butter beans
• 3 ripe tomatoes chopped into bitesize pieces
• A handful of pickled red onions
• 150g roasted unpeeled pumpkin, cut into wedges
• 50ml olive oil
• 2 tbsp tamari or soy sauce
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 100g rocket
• 1 small bunch of fresh flat-leaf parsley
• 1 tbsp dried oregano
• 1 tsp dried thyme
• pinch of salt
• 50g toasted pine nuts