Pumpkin butter bean 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
Sea salt and black pepper
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)
- Preheat oven to 200C°
- 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.
- While veggies are baking make the chimmichurri dressing by placing all ingredients in a food processor or blender and blitz to combine.
- Once veggies are cooked, allow to cool, then toss with butter beans, parsley, pepitas, walnuts and season with sea salt and black pepper.
- Spoon half onto serving platter, dollop half the yoghurt and half the chimmichurri dressing, then repeat and serve.