Roasted but­ter­nut pump­kin, av­o­cado and spinach salad

Pilbara News - - Lifestyle - Recipes supplied by Fresh Fi­nesse

Prepa­ra­tion: 15 min­utes

Cook­ing: 30 min­utes

Serves: 4


1 but­ter­nut pump­kin, peeled and cut into 2.5cm cubes 1 tbsp ground cumin 2 tbsp olive oil 200g string­less green beans 100g baby English spinach leaves 2 avocados, cut into 2.5cm cubes 100g chopped macadamias, toasted


1 tbsp honey 2 tbsp soy sauce 1⁄4 cup olive oil


Pre-heat your oven to 220ºC. Com­bine dress­ing in­gre­di­ents in a jar and shake well. Com­bine the pump­kin cubes, ground cumin and olive oil. Spread pump­kin mix­ture out in one layer on a tray. Roast in the oven for 20 min­utes or un­til ten­der. Bring a saucepan of salted wa­ter to the boil and cook beans for 2 min­utes, so they re­tain a good crunch. Re­fresh in cold wa­ter to halt the cook­ing process and en­sure the bright green colour is main­tained. Place pump­kin cubes and green beans in the serv­ing bowl. Add the spinach, av­o­cado, macadamias and dress­ing to the serv­ing bowl and toss to com­bine. Serve im­me­di­ately.

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