Honey-glazed pumpkin, bean and hazelnut salad

Cooking Vegetarian Honey-glazed pumpkin, bean and hazelnut salad

This gluten-free, vegetarian pumpkin salad is sure to become a family favourite.

Lables: Heart friendly Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  2. Combine 1 1/2 tablespoons of the honey, 1 1/2 tablespoons of the oil, and the rosemary in a large bowl. Add pumpkin. Toss to coat. Place on prepared tray. Bake for 25 to 30 minutes, turning halfway during cooking, or until golden, adding the hazelnuts to the pan for the last 5 minutes of cooking time.
  3. Meanwhile, combine remaining honey and oil with the vinegar in a small bowl to make a dressing. Set aside. 4 Arrange pumpkin mixture, cannellini beans and parsley on a large serving plate. Drizzle with dressing. Serve.

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2 tbsp honey
2 tbsp extra virgin olive oil
2 tsp chopped fresh rosemary leaves
1kg Kent pumpkin, cut into thin wedges
2 tbsp skinless hazelnuts, roughly chopped
2 tsp red wine vinegar
400g can cannellini beans, drained, rinsed
2/3 cup fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
10 people
Method
Baking
Category
Vegetarian
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