Tuesday, August 16, 2005
Roast Pumpkin, Green Beans and Avocado Salad
1.2 kg butternut pumpkin in 2.5cm cubes
1 tbsp ground cumin
2 tbsp olive oil
200g green beans
2 avocados, cut into cubes
100g baby English Spinach leaves
50-100g toasted macadamias, chopped
Sea Salt and Freshly ground black pepper
Balsamic Dressing
Preheat oven to 200 degreees. Line a baking tray with baking powder. Combine pumpkin, cumin and olive oil and place on baking tray. Bake 20-25 minutes, tossing occasionally, until cooked through and golden around the edges.
Blanch beans in boiling water 1-2 minutes. Drain and refresh in ice water.
Place Pumpkin, beans, avocado, spinach, nuts and dressing in a large bowl and toss to combine. Season with salt and pepper.
1 tbsp ground cumin
2 tbsp olive oil
200g green beans
2 avocados, cut into cubes
100g baby English Spinach leaves
50-100g toasted macadamias, chopped
Sea Salt and Freshly ground black pepper
Balsamic Dressing
Preheat oven to 200 degreees. Line a baking tray with baking powder. Combine pumpkin, cumin and olive oil and place on baking tray. Bake 20-25 minutes, tossing occasionally, until cooked through and golden around the edges.
Blanch beans in boiling water 1-2 minutes. Drain and refresh in ice water.
Place Pumpkin, beans, avocado, spinach, nuts and dressing in a large bowl and toss to combine. Season with salt and pepper.
