Warm pumpkin salad
Perfect for a hearty and healthy dinner on a cooler night.
|2 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|4 cloves||Crushed garlic|
|2 tbsp||Pumpkin seeds|
|400 g||Cannellini beans|
|2 tbsp||Red wine vinegar|
|¼ tbsp||Olive oil|
|2 tbsp||Fresh parsley|
|1½ cups||Baby spinach|
- Preheat oven to 180C. Place the pumpkin in a roasting pan, drizzle with 1 tablespoon of olive oil and season with salt and freshly ground black pepper. Cook for 30 minutes until tender.
- Heat the other 1 tablespoon of oil in a frying pan and gently cook the garlic, red onion and bacon until bacon starts to crisp.
- Add the pumpkin seeds and cook for a further 2 minutes, stirring, until seeds start to change colour.
- Add the drained beans to the pan and warm through. Combine the pumpkin, bean mixture and spinach in a serving dish and drizzle with combined red wine vinegar, olive oil, parsley and mustard.