Sweet Pumpkin salad with green beans and Pecans Recipe
Fresh and easy salad for the Summer season and long hot days and Christmas Eve Dinner or Christmas Lunch.
Prep: 10 Mins | Cook: 35 Mins | Serves: 2
Ingredients:
Salad
- 1/8 Kent pumpkin, skin on
- 1 tsp extra virgin olive oil Pinch sea salt
- Cracked black pepper
- 4 Jerusalem artichokes
- 1 cup green beans
- 4 prunes, sliced into quarters
- 1/2 cup (60g) pecans
- 2 tbsp goat cheese
- 2 cups rocket
Dressing
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
Method:
- Preheat oven to 200°C.
- Slice the pumpkin and artichokes and place onto an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper.
- Place in the oven for about 30 minutes or until the veg are cooked and a little crispy around the edges.
- Blanch the green beans in a pot of boiling water for about 3 minutes or until the colour becomes even more vibrant. Remove immediately and place in an ice bath to bring the temperature right down.
- On a salad plate, place pumpkin and Jerusalem artichokes. Top with green beans, rocket, prunes, pecans and sprinkle with goats’ cheese.
- Heat honey in the microwave for about 20 seconds. Stir in olive oil, and using a spoon, drizzle the dressing over the salad. Enjoy.
