Ingredients

Salad 
500g jap pumpkin, peeled, cut into chunks
1 small (100g) spanish onion, cut into quarters
4 tablespoons olive oil
400g tin butter beans, rinsed and drained
½ cup greek or natural yoghurt
½ bunch parsley, leaves picked
2 tablespoons pepitas
2 tablespoons walnuts (omit these for schools and replace
with currants)
Sea salt and black pepper

Chimichurri dressing
1 cup parsley leaves
1 cup mint leaves
¼ cup apple cider vinegar
⅓ cup extra virgin olive oil
pinch chilli flakes
1 clove garlic (optional)

Method

1. Preheat oven to 200C°
2. Line a large baking tray with grease proof paper, place pumpkin and spanish onion quarters on tray, toss with olive oil, bake for 35-40 minutes.
3. While veggies are baking make the chimmichurri dressing by placing all ingredients in a food processor or blender and blitz to combine.
4. Once veggies are cooked, allow to cool, then toss with butter beans, parsley, pepitas, walnuts and season with sea salt and black pepper.
5. Spoon half onto serving platter, dollop half the yoghurt and half the chimmichurri dressing, then repeat and serve.