Pumpkin & bean salad with feta for 4 person
Eating meat-free once a week is good for you, but this recipe gives you even more reasons to go vego – it’s super healthy, super tasty and budget friendly, too.
Ingredients for Pumpkin & bean salad with feta
- 800g Kent pumpkin, cut into thin wedges, seeded
- 2 red onions, cut into thin wedges
- 2 teaspoons ground coriander
- 1/2 teaspoon dried red chilli flakes
- Olive oil spray
- 250g green round beans, trimmed
- 400g can borlotti beans, rinsed, drained
- 45g (1/4 cup) pepitas, lightly toasted
Pumpkin & bean salad with feta, How to Make
Step 1Preheat oven to 200ºC. Line a large baking tray with non-stick baking paper. Place the pumpkin and onion, in a single layer, on the prepared tray. Sprinkle with the coriander and chilli. Spray with oil and season with pepper. Roast for 25 minutes or until tender and golden.
Step 2Meanwhile, cook the green beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain.
Step 3Gently combine pumpkin, onion, green beans, borlotti beans, pepitas and rocket in a large bowl. Divide among serving plates. Sprinkle with feta and drizzle over vinegar.
Additional information for Pumpkin & bean salad with feta
Preparation: 0:15 Minutes, Cooking: 0:25 Minutes, Serving: 4 Person, Level:
1210 kj Energy, 12g Fat Total, 4.5g Saturated Fat, 11g Fibre, 17g Protein, 31g Carbs (total),
All nutrition values are per serve
This Pumpkin & bean salad with feta published first on: Australian Good Taste, Images by: Brett StevensYou May Also Like
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