Name: Pumpkin and bean salad with chunky pesto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 750 gram pumpkin, peeled, cut into 4 cm pieces; 1 medium red capsicum, cut into 4 cm pieces; 2 medium red onions, cut into wedges; 1/2 cup vegetable or olive oil; 1 cup basil leaves; 2 cloves garlic; 1/2 cup flaked almonds, toasted; 1/2 cup grated parmesan; 420 gram firm tofu, cut into 1 cm pieces; 100 gram baby rocket leaves; 410 gram can corn kernels, rinsed

Pumpkin and bean salad with chunky pesto

There are so many ways to boost everyday salads. Don't be afraid to use whatever vegetables are on hand for a colourful, vibrant and delicious creation.

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Serves 4

Prep

20M

Cook

40M

Total

Ingredients

750 gram pumpkin, peeled, cut into 4 cm pieces

1 medium red capsicum, cut into 4 cm pieces

2 medium red onions, cut into wedges

1/2 cup vegetable or olive oil

1 cup basil leaves

2 cloves garlic

1/2 cup flaked almonds, toasted

1/2 cup grated parmesan

420 gram firm tofu, cut into 1 cm pieces

100 gram baby rocket leaves

410 gram can corn kernels, rinsed

Method

1.Preheat oven to 200°C/180°C fan forced. Combine pumpkin. capsicum and onion in a large roasting pan. Drizzle 1 tablespoon of oil over vegies; toss to coat. Bake for 40 minutes or until vegies are tender.

2.Meanwhile, process basil, garlic, almonds and parmesan until chopped roughly. With motor running, gradually add 1/3 cup of remaining oil in a thin, steady stream until combined. Season with salt and pepper.

3.Heat remaining oil in a large frying pan over moderate heat. Cook totu, in batches, for 2-3 minutes or until golden brown. Using a slotted spoon, transfer to paper towels to drain.

4.Arrange rocket on serving plates. Top with roasted vegies, corn and tofu. Spoon pesto over salad, then serve at once.

To increase protein content, add red kidney beans or chickpeas. Try adding sunflower or pumpkin seeds.
Note

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