Balsamic-Glazed Carrot & Brown Rice Salad

Preheat your oven to 200°C. Thoroughly wash and peel 400 g of raw carrots, then cut them diagonally into 1.5 cm thick slices. Peel 100 g of raw red onion and cut it into 2 cm wide wedges.

On a large rimmed baking sheet, toss the sliced carrots and red onion wedges with 1 tbsp (15 ml) of extra virgin olive oil, a pinch of salt, and a grind of black pepper. Spread them out in a single layer and roast for 15 minutes.

While the vegetables roast, whisk together 3 tbsp (45 ml) of Balsamic vinegar de Modena and 1 tbsp (15 ml) of maple syrup in a small bowl.

Carefully remove the baking sheet from the oven, pour the balsamic mixture over the semi-roasted carrots and onions, and toss to coat them evenly. Return to the oven and roast for an additional 10 minutes, until the carrots are tender and the glaze is sticky and caramelized.

In a dry skillet over medium heat, toast 30 g of raw pumpkin seeds for 3 to 4 minutes, shaking the pan constantly, until they turn fragrant and start to pop. Immediately transfer them to a plate to stop the cooking.

Place 375 g of leftover cooked brown rice (from Day 1) into a saucepan with 1 tbsp (15 ml) of water, cover, and warm over medium-low heat for 4 to 5 minutes until steaming hot throughout.

To assemble the plates in a deconstructed style, arrange 187 g of the warm brown rice on one side of each plate and 50 g of raw baby spinach on the other. Pile half of the warm, glazed carrots and onions next to them. Drizzle 1 tbsp (15 ml) of the remaining extra virgin olive oil over each plate, spoon any sweet pan glaze over the carrots, and scatter 15 g of toasted pumpkin seeds on top.