Name: Pumpkin and white bean salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/4 cup (250g) dried white beans; 1 kilogram pumpkin, cut into 3cm pieces; 250 gram rocket, trimmed; 1 cup loosely packed fresh coriander leaves; 1 tablespoon sunflower seeds; Preserved lemon dressing; 1/4 cup (60ml) lemon juice; 2 teaspoon finely chopped fresh chives; 2 teaspoon finely chopped preserved lemon rind; 1 teaspoon olive oil; 1/2 teaspoon white sugar

Pumpkin and white bean salad

Pumpkin and white bean salad brought to you by New Zealand Woman’s Weekly.

*The Ultimate Low-fat* cookbook, ACP Books

Ingredients

1 1/4 cup (250g) dried white beans

1 kilogram pumpkin, cut into 3cm pieces

250 gram rocket, trimmed

1 cup loosely packed fresh coriander leaves

1 tablespoon sunflower seeds

Preserved lemon dressing

1/4 cup (60ml) lemon juice

2 teaspoon finely chopped fresh chives

2 teaspoon finely chopped preserved lemon rind

1 teaspoon olive oil

1/2 teaspoon white sugar

Method

Pumpkin and white bean salad

1.Place beans in a medium bowl. Cover with water and stand overnight. Drain and rinse under cold water; drain. Place beans in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, covered, for about 15 minutes or until beans are tender. Drain. Rinse under cold water; drain.

2.Preheat oven to 220°C/200°C fan-forced. Place pumpkin, in single layer, on an oven tray lined with baking paper; roast about 40 minutes or until tender.

Preserved lemon dressing

3.Combine ingredients in screw-top jar; shake well.

4.Combine beans, pumpkin and dressing in a large bowl with rocket and coriander. Serve salad sprinkled with seeds.

We used dried haricot beans in this recipe; you can use two 400g cans cannellini beans instead. If using canned beans, delete step 1, and add the rinsed, drained canned beans to salad in step 5.
Note

Woman's Weekly Food

Ingredients

Method

Pumpkin and white bean salad

Preserved lemon dressing

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