Pumpkin and butter bean salad
Ingredients:
- 500g jap pumpkin, peeled, cut into chunks
- 1 small red onion, cut into quarters
- 4 tablespoons olive oil
- 400g tin butter beans, rinsed and drained
- ½ cup Greek or natural yoghurt
- ½ bunch parsley, leaves picked
- 2 tablespoons pepitas
- 2 tablespoons walnuts
- Black pepper
Dressing:
- 1 cup parsley leaves
- 1 cup mint leaves
- ¼ cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- Pinch chilli flakes
- 1 clove garlic (optional)
Method:
- Preheat oven to 200C°
- Line a large baking tray with grease proof paper, place pumpkin and red onion quarters on tray, toss with olive oil, bake for 35-40 minutes
- While veggies are baking make the dressing by placing all ingredients in a food processor or blender and blitz to combine
- Once veggies are cooked, allow to cool, then toss with butter beans, parsley, pepitas, walnuts and season with sea salt and black pepper
- Spoon half onto serving platter, dollop half the yoghurt and half the dressing, then repeat and serve.