Pumpkin, pepita and white bean salad
350 g, peeled, cut into 2cm cubes
Fresh lemon rind
Mixed salad leaves
2 cup(s), (60g)
100 g, grape, whole
2 individual, thinly sliced
Canned cannellini beans, rinsed, drained
½ cup(s), (120g)
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Place the 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, combine the mustard, rind, juice and oil in a screw-top jar. Shake well.
- Place salad leaves, tomatoes, shallots, white beans and baked pumpkin and pepitas in a large bowl. Drizzle with dressing and toss gently to combine. Serve.