Pumpkin and white bean salad
Pumpkin and white bean salad brought to you by New Zealand Woman’s Weekly.
- 40 mins cooking
- Serves 4
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Ingredients
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
Method
Pumpkin and white bean salad
- 1Place 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.
- 2Preheat 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
- 3Combine ingredients in screw-top jar; shake well.
- 4Combine beans, pumpkin and dressing in a large bowl with rocket and coriander. Serve salad sprinkled with seeds.
Notes
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.
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