Name: Roast pumpkin, green bean and avocado salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 1 butternut pumpkin, peeled, cut into 2.5cm cubes; 10.00 gm ground cumin; 36.40 gm olive oil; Salt and freshly ground black pepper, to taste; 200g green beans, topped; 100g baby English spinach leaves; 2 avocados, cut into 2.5cm cubes; 100g flaked almonds, or chopped macadamias, toasted; 28.60 gm honey; 42.00 gm soy sauce; 56.88 gm olive oil

Roast pumpkin, green bean and avocado salad

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Delicious user-submitted recipe - not tested by our team.

Ingredients:

1 butternut pumpkin, peeled, cut into 2.5cm cubes
10.00 gm ground cumin
Salt and freshly ground black pepper, to taste
200g green beans, topped
100g baby English spinach leaves
2 avocados, cut into 2.5cm cubes
100g flaked almonds, or chopped macadamias, toasted
28.60 gm honey
42.00 gm soy sauce
56.88 gm olive oil

Instructions:

Preheat the oven to 200C. Line a baking tray with non-stick baking paper and toss pumpkin with cumin and olive oil on it.
Roast pumpkin in a hot oven for 20-25 minutes, tossing occasionally, until tender and caramelized. Transfer to a large serving bowl.
Heat water in a saucepan until boiling. Quickly cook beans for 2-3 minutes until vibrant green. Drain and cool in ice water before transferring to serving bowl.
Combine spinach, avocado, almonds or macadamias, and dressing in a serving bowl and toss gently.

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