serves
4
prep
40 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
40
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1½ tbsp honey
- 1½ tbsp olive oil
- 2 tsp coarsely
- chopped rosemary
- 800 g (1 lb 12 oz) pumpkin (winter squash), seeded and cut into wedges (see Note)
- 2 tsp red wine vinegar
- 250 g (9 oz/about 2 bunches) broccolini, trimmed
- 400 g (14 oz) tin borlotti beans, drained and rinsed (see Note)
- 1 head radicchio, trimmed and leaves torn
- 2 tbsp lightly toasted hazelnuts, coarsely chopped
Instructions
Preheat the oven to 200ºC (400ºF). Line a large baking tray with baking paper. Combine 1 tablespoon of honey, 1 tablespoon of olive oil and the rosemary in a large bowl. Add the pumpkin and toss to coat. Place on the prepared tray and roast for 30–40 minutes or until golden, turning halfway through the cooking time.
Meanwhile, combine the remaining honey and oil and the vinegar in a small bowl. Set aside.
Cook the broccolini in a saucepan of boiling water until just tender. Drain. Combine the pumpkin, broccolini, borlotti beans, radicchio and hazelnuts in a large bowl. Add the honey dressing and gently toss to combine. Season to taste with sea salt and freshly ground black pepper.
Notes
• The Queensland blue pumpkin has a firm texture after roasting, so it’s ideal to use in this salad. Butternut pumpkin (squash) is a good substitute.
• You can replace the tinned borlotti beans with 255 g (9 oz/1½ cups) cooked borlotti beans.
Recipe and image from Superlegumes: Eat Your Way to Great Health (, $29.99, pbk). Read our review .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
