Roast Pumpkin and Black Bean Salad
This is a salad that celebrates the mild winter we are having at the moment. Warm enough to still eat salads as a main meal but cool enough to enjoy beans and pumpkin.
The great thing about this salad is that is very forgiving- if you don’t want to go to the trouble of cooking beans and roasting and skinning peppers, use tinned ones. This salad came about by using what was in the pantry!
You will need
1 small or half a butternut pumpkin
1 tbs olive oil
2 red capsicum, roasted and skinned or 1tin or jar of roasted red peppers
6 spring onions, chopped or 1/2 red onion, diced
3-4 cups baby spinach leaves
2 cups cooked black beans or 1x400g tin black beans, drained
1 cup flat leaf parsley leaves
1 cup crumbled feta
1/3 cup pumpkin seeds
1 tbs grated onion
1tbs soy sauce
3 tbs red wine vinegar
3tbs extra virgin olive oil
1 small clove garlic, minced or grated
Toss the dressing ingredients into a clean jar, screw down the lid and shake until it is all mixed thoroughly.
Preheat the oven to 200c.
Remove the seeds and skin from the pumpkin and cut it into bite sized chunks. Toss them in the olive oil until they are coated. Sprinkle over some salt flakes and ground black pepper.
Roast the pumpkin for 1/2 an hour until the edges are caramelised and the pieces are tender.
While the pumpkin is cooling prepare the salad.
Remove any seeds and membrane from the capsicum and cut into strips.
In a large salad bowl mix the beans with the capsicum strips, onion, spinach and parsley, then gently toss through the pumpkin. Sprinkle the crumbled feta and pumpkin seeds over the top and serve with the dressing.
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