HONEY-ROASTED PUMPKIN, BORLOTTI BEAN, BROCCOLINI & HAZELNUT SALAD

SERVES 4 HANDS-ON TIME 15 minutes COOK TIME 40 minutes

1½ tablespoons single-origin floral honey (see tips) 1½ tablespoons extra virgin olive oil

2 teaspoons coarsely chopped rosemary

800g pumpkin, seeded, cut into wedges (see tips) 2 teaspoons red wine vinegar

250g (about 2 bunches) broccolini, trimmed

400g can borlotti beans, drained, rinsed

1 head radicchio, trimmed, leaves torn

2 tablespoons lightly toasted hazelnuts,

coarsely chopped

1 Preheat the oven to 200°C. Line a large baking tray with baking paper. Combine 1 tablespoon of the honey, 1 tablespoon of the olive oil and the rosemary in a large bowl. Add the pumpkin and toss to coat. Place on the tray and roast, turning halfway through the cooking time, for 30-40 minutes or until golden.

2 Meanwhile, combine the remaining honey and the remaining oil with the vinegar in a small bowl. Set aside.

3 Cook the broccolini in a saucepan of boiling water until just tender. Drain.

4 Combine the pumpkin, broccolini, borlotti beans, radicchio and hazelnuts in a large bowl.

Add the honey dressing and gently toss to combine. Season to taste with sea salt and freshly ground black pepper.

Tips For a vegan version, replace the honey with pure maple syrup.

Queensland blue pumpkin has a firm texture after roasting, so it’s ideal to use in this salad. Butternut pumpkin is a good substitute.

NUTRITION (per serve) 1407kJ/337 cal. Protein 12.6g. Carbs 41.1g. Sat fat 1.6g. Fibre 13.7g. Sodium 310mg.