Honey-glazed pumpkin, bean and hazelnut salad

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

Recipe «Honey-glazed pumpkin, bean and hazelnut salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.