Roasted pumpkin and green bean salad
A fabulous, full-flavoured salad. Delicious served with char-grilled lamb cutlets or on its own.
Serves 4-6
- 1.5 - 2kg pumpkin, peeled, deseeded and cut into 4cm long wedges
- 60ml extra virgin olive oil
- 1tbsp ground cumin
- 2 tbsp brown sugar
- 50g rocket, washed and trimmed
- 50g baby spinach, washed and trimmed
- 450g green beans, topped and blanched
- 2tbsp balsamic vinegar
- 2tbsp extra virgin olive oil, extra
- 1tbsp honey
- 1tbsp sesame seeds, toasted
- freshly cracked salt and black pepper corns
Preheat oven to 220C (200C fan forced).
Place pumpkin into a large mixing bowl. Combine olive oil, cumin and brown sugar and drizzle over pumpkin. Toss pumpkin until well coated and transfer to a large baking paper lined baking dish. Bake for 45 minutes - 1 hour or until tender. Remove from oven and set aside to cool.
To serve, place rocket, spinach and green beans onto a large serving plate and top with roasted pumpkin. Drizzle with combined vinegar, extra olive oil and honey. Sprinkle with sesame seeds and season to taste.
