Roasted butternut pumpkin, avocado and spinach salad
Preparation: 15 minutes
Cooking: 30 minutes
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.