Pumpkin, pepita and white bean salad
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Tuck into this satisfying vegan salad featuring sweet baked pumpkin, crunchy pepitas, tender white beans and juicy tomatoes.
Ingredients
Pumpkin
280 g, (buy 350g, then peel), cut into 2cm cubes
Pumpkin seeds (pepitas)
1½ tbs
Mixed salad leaves
2 cup(s), (60g)
Grape tomatoes
100 g
Green shallot(s)
2 individual, thinly sliced
Canned cannellini beans, rinsed, drained
½ cup(s), (125g)
Oil spray
1 x 3 second spray(s)
Dijon mustard
1 tsp
Fresh lemon rind
1 tsp, finely grated
Lemon juice
1 tbs
Olive oil
2 tsp
Instructions
1
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.
2
Meanwhile, to make dressing, combine mustard, rind, juice and oil in a small screw-top jar. Shake well.
3
Place salad leaves, tomatoes, shallots, beans, pumpkin and pepitas in a large bowl. Drizzle with dressing and toss gently to combine. Serve.
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