Pumpkin and White Bean Salad

20 minutes + 40 minutes Serves 4

Ingredients

  • 1 1/4 cups dried white beans
  • 1kg pumpkin, peeled, cut into 3cm pieces
  • 250g rocket, trimmed
  • 1 cup loosely packed fresh coriander leaves
  • 1 Tbsp sunflower seeds
  • 1/4 cup lemon juice
  • 2 tsp fresh chives, finely chopped
  • 2 tsp lemon rind, finely chopped
  • 1 tsp olive oil
  • 1/2 tsp white sugar
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Method

1. Place beans in a medium bowl. Cover with water and stand overnight. Drain and rinse under cold water. Place beans in medium saucepan of boiling water; return to the boil. Reduce heat; simmer covered, for about 15 minutes or until beans are tender. Drain. Rinse under cold water; drain.

2. Preheat oven to 220°C (200°C fan-forced). Place pumpkin, in single layer on an oven tray lined with baking paper; roast about 40 minutes or until tender.

3. Preheat oven to 220°C (200°C fan-forced). Place pumpkin,in single layer on an oven tray lined with baking paper; roast about 40 minutes or until tender.

4. Combine beans, pumpkin and dressing in a large bowl with rocket and coriander. Serve salad sprinkled with sunflower seeds.

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