Name: Spiced pumpkin and butter bean salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 2.50 gm ground cumin; 2.50 gm sweet paprika; 1/2kg Kent pumpkin, deseeded, cut into 1.5cm thick wedges; 200g sugar snap peas, trimmed; 1 fresh long red chilli, deseeded, finely chopped; 20.00 ml white balsamic vinegar; 28.60 gm honey; 9.20 gm olive oil; 400g can butter beans, rinsed, drained; 125.00 ml fresh continental parsley leaves; 50g smooth feta, crumbled; 40.00 ml pepitas, lightly toasted, to serve; 4 slices sourdough bread, to serve

Spiced pumpkin and butter bean salad

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Spicy chili adds zing to the sweet dressing - keep seeds for extra kick!

Ingredients:

2.50 gm ground cumin
2.50 gm sweet paprika
1/2kg Kent pumpkin, deseeded, cut into 1.5cm thick wedges
200g sugar snap peas, trimmed
1 fresh long red chilli, deseeded, finely chopped
20.00 ml white balsamic vinegar
28.60 gm honey
9.20 gm olive oil
400g can butter beans, rinsed, drained
125.00 ml fresh continental parsley leaves
50g smooth feta, crumbled
40.00 ml pepitas, lightly toasted, to serve
4 slices sourdough bread, to serve

Instructions:

Preheat your oven to 200°C/180°C fan forced. Line a large baking tray with baking paper and set aside. Mix cumin and paprika in a small bowl. Spread pumpkin on the prepared tray, then coat with olive oil and sprinkle with the spice mix. Roast for 30-35 minutes until golden and tender.
Blanch sugar snap peas in boiling water until tender crisp, then drain and rinse under cold water.
In a large bowl, mix together chili, vinegar, honey, and oil. Add pumpkin and stir gently to coat. Allow to cool for 10 minutes. Add butter beans and parsley, toss gently to combine. Top with feta and pepitas. Serve with bread.

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