Warm pumpkin salad
( SERVES 5 )
64
4/5/2011
Perfect for a hearty and healthy dinner on a cooler night.
Ingredients
| 750 g | Pumpkin |
| 2 Tbsp | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 4 cloves | Crushed garlic |
| 1 | Red onion |
| 2 Tbsp | Pumpkin seeds |
| 1½ cups | Baby spinach |
| 400 g | Cannellini beans |
| 2 Tbsp | Red wine vinegar |
| ¼ Tbsp | Olive oil |
| 2 Tbsp | Fresh parsley |
| 1 tsp | Mustard |
Directions
- Preheat oven to 180C. Place the pumpkin in a roasting pan, drizzle with 1 tablespoon of olive oil and season with salt and freshly ground black pepper. Cook for 30 minutes until tender.
- Heat the other 1 tablespoon of oil in a frying pan and gently cook the garlic, red onion and bacon until bacon starts to crisp.
- Add the pumpkin seeds and cook for a further 2 minutes, stirring, until seeds start to change colour.
- Add the drained beans to the pan and warm through. Combine the pumpkin, bean mixture and spinach in a serving dish and drizzle with combined red wine vinegar, olive oil, parsley and mustard.
Wine match by Brancott Estate
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