image for Pumpkin & bean salad with feta recipe

Pumpkin & bean salad with feta by Chrrisy Freer

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 1
      Preheat oven to 200ÂșC. 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 2
      Meanwhile, 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 3
      Gently 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:

    Nutrition Info:

    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 Stevens

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