Spiced pumpkin and butter bean salad

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

Recipe «Spiced pumpkin and butter bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.