Roasted Hokkaido Salad with Green Bean and Feta

0 | © 2014 |

Pumpkin, red onion, green bean and Feta are a great combination of flavours, textures and colours and simply drizzled with a sweet and tangy balsamic glaze—this makes a healthy, tasty and budget friendly salad that’s great with roasted chicken, or on its own as a main.

  • 1 Hokkaido pumpkin, seeded and cut into thin wedges
  • 2 Red onions, cut into wedges
  • 2 tsp Coriander powder
  • 1/2 tsp Dried chilli flakes
  • 200 g Green beans, trimmed
  • Olive oil
  • Salt and pepper
  • 2 tbsp Pepitas, toasted
  • 50 g Feta, crumbled
  • Balsamic glaze / reduction

    1. Preheat oven to 200C/400F. Line a large baking tray with non-stick baking paper. Place the pumpkin and onion, in a single layer, on the prepared tray. Sprinkle with the coriander and chilli. Spray with oil and season with salt and pepper. Roast for 25 minutes or until tender and golden.
    2. Meanwhile, cook the green beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain.
    3. Gently combine roasted hokkaido pumpkin, onion, green beans, and pepitas in a large bowl. Divide among serving plates. Sprinkle with feta and drizzle over balsamic glaze. | © 2014 | | © 2014 |

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