Pumpkin, pepita and white bean salad
280 g, (buy 350g, then peel), cut into 2cm cubes
Pumpkin seeds (pepitas)
Mixed salad leaves
2 cup(s), (60g)
2 individual, thinly sliced
Canned cannellini beans, rinsed, drained
½ cup(s), (125g)
1 x 3 second spray(s)
Fresh lemon rind
1 tsp, finely grated
- Preheat oven to 200°C.Place pumpkin on a baking tray and lightly spray with oil. Bake for 15 minutes or until tender, adding pepitas to the tray for the last 5 minutes of cooking. Cool.
- Meanwhile, to make dressing, combine mustard, rind, juice and oil in a small screw-top jar. Shake well.
- Place salad leaves, tomatoes, shallots, beans, pumpkin and pepitas in a large bowl. Drizzle with dressing and toss gently to combine. Serve.