Pumpkin & bean salad with feta

Eating meat-free once a week is good for you, but this recipe gives you even more reasons to go vego - its super healthy, super tasty and budget friendly, too.

Recipe «Pumpkin & bean salad with feta» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 800g Kent pumpkin, cut into thin wedges, seeded, 2 red onions, cut into thin wedges, 2 tsp ground coriander, 1/2 tsp dried red chilli flakes, Olive oil spray , 250g green round beans, trimmed, 400g can borlotti beans, rinsed, drained, 45g pepitas, lightly toasted , 100g baby rocket leaves, 75g marinated feta, drained, crumbled, Balsamic vinegar, to drizzle.

Ingredients:

• 800g Kent pumpkin, cut into thin wedges, seeded 
• 2 red onions, cut into thin wedges 
• 2 tsp ground coriander 
• 1/2 tsp dried red chilli flakes 
• Olive oil spray 
• 250g green round beans, trimmed 
• 400g can borlotti beans, rinsed, drained 
• 45g pepitas, lightly toasted 
• 100g baby rocket leaves 
• 75g marinated feta, drained, crumbled 
• Balsamic vinegar, to drizzle 

Instructions

1. Preheat oven to 200ºC. Line a large baking tray with non-stick baking paper. Place the pumpkin and onion, in a single layer, on the prepared tray. Sprinkle with the coriander and chilli. Spray with oil and season with pepper. Roast for 25 minutes or until tender and golden.
2. Meanwhile, cook the green beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain.
3. Gently combine pumpkin, onion, green beans, borlotti beans, pepitas and rocket in a large bowl. Divide among serving plates. Sprinkle with feta and drizzle over vinegar.