Spiced pumpkin and butter bean salad

Cooking Salads Spiced pumpkin and butter bean salad

Fresh chilli adds spice to the sweet dressing. For extra heat, dont deseed the chilli.

Lables: High fibre Low fat Low kilojoule Lower gi Egg free Fish free Lactose free Milk free Shellfish free
  1. Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Combine the cumin and paprika in a small bowl. Place the pumpkin on the lined tray. Spray with olive oil and sprinkle evenly on both sides with the spice mixture. Roast for 30-35 minutes or until golden and tender.
  2. Meanwhile, blanch the sugar snaps in a saucepan of boiling water until tender crisp. Drain. Refresh under cold running water.
  3. Combine the chilli, vinegar, honey and oil in a large bowl. Add the pumpkin and gently stir to coat. Set aside for 10 minutes to cool. Add the butter beans and parsley. Gently toss to combine. Sprinkle with the feta and pepitas. Serve with bread.

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1 tsp ground cumin
1 tsp sweet paprika
1/2kg Kent pumpkin, deseeded, cut into 1.5cm thick wedges
200g sugar snap peas, trimmed
1 fresh long red chilli, deseeded, finely chopped
1 tbs white balsamic vinegar
1 tbs honey
2 tsp olive oil
400g can butter beans, rinsed, drained
1/2 cup fresh continental parsley leaves
50g smooth feta, crumbled
2 tbs pepitas, lightly toasted, to serve
4 slices sourdough bread, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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