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Pumpkin & bean salad with feta
Pumpkin & bean salad with feta
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Try this delicious and nutritious vegetarian recipe that is budget-friendly and satisfying.
Ingredients:
  • 800g Kent pumpkin, cut into thin wedges, seeded
  • 2 red onions, cut into thin wedges
  • 2 tsp ground coriander
  • 1/2 tsp dried red chilli flakes
  • Olive oil spray
  • 250g green round beans, trimmed
  • 400g can borlotti beans, rinsed, drained
  • 45g (1/4 cup) pepitas, lightly toasted
  • 100g baby rocket leaves
  • 75g marinated feta, drained, crumbled
  • Balsamic vinegar, to drizzle
Instructions:
  • Preheat the oven to 200ºC and line a large baking tray with non-stick baking paper. Arrange the pumpkin and onion in a single layer on the tray. Sprinkle with coriander and chilli, then spray with oil and season with pepper. Roast for 25 minutes until tender and golden.
  • Cook green beans in a saucepan of boiling water for 2 minutes until vibrant green and crisp-tender. Then, refresh them in cold running water and drain.
  • Tenderly mix pumpkin, onion, green beans, borlotti beans, pepitas, and rocket in a spacious bowl. Serve onto plates. Top with feta and a drizzle of vinegar.

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