Pumpkin and white bean salad

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

  • 40 mins cooking
  • Serves 4
  • Print
<i>The Ultimate Low-fat</i> cookbook, ACP Books


Pumpkin and white bean salad
  • 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
  • 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.