Name: Honey pumpkin salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 kilogram pumpkin, peeled, cut into 2.5cm pieces; 1 bunch (400g) baby (dutch) carrots, trimmed, peeled; 1/3 cup vegetable oil; 1/3 cup clear honey; 200 gram green beans, topped; 175 gram rindless bacon, roughly chopped; 2 tablespoon lemon juice

Honey pumpkin salad

Serves 4

Prep

20M

Cook

25M

Total

45M

Skip to Recipe

Ingredients

1 kilogram pumpkin, peeled, cut into 2.5cm pieces

1 bunch (400g) baby (dutch) carrots, trimmed, peeled

1/3 cup vegetable oil

1/3 cup clear honey

200 gram green beans, topped

175 gram rindless bacon, roughly chopped

2 tablespoon lemon juice

Method

1.Preheat oven to 240°C/220°C fan-forced. Place pumpkin and carrot in a large roasting pan. Drizzle with 2 tablespoons oil and 1 tablespoon honey; toss to combine. Roast 20-25 minutes or until pumpkin is golden and tender. Cool for 10 minutes.

2.In a medium saucepan of boiling water, cook beans 3 minutes or until bright green and tender. Drain.

3.In a medium frying pan, cook and stir bacon over moderately high heat for 3-4 minutes, or until crisp. Drain on paper towels. In a screw-top jar, combine remaining oil, honey and juice; shake until well combined.

4.To serve, combine pumpkin, carrots, beans and bacon in a large bowl. Drizzle with dressing; gently toss to combine. Serve at once.

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Ingredients

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