With pumpkins in abundance it’s a great time to tuck into a warm salad of them roasted with ethical and locally sourced honey. Hearten it up further with a good serve of beans and hazelnuts. This recipe is a great one from Chrissy Freer’s new book on the power of legumes, Superlegumes.
“Borlotti beans have a creamy rich texture and nutty flavour that is a perfect match with the honey-roasted pumpkin and hazelnuts. They are also nutritious, being high in protein and fibre.”
1 1⁄2 tbsp honey
1 1⁄2 tbsp olive oil
2 tsp coarsely chopped rosemary
800 g pumpkin, seeded and cut into wedges (Queensland blue or butternut works well)
2 tsp red wine vinegar
250 g broccolini, trimmed
400 g tin borlotti beans, drained and rinsed (or 1 1/2 cups cooked borlotti beans)
1 head radicchio, trimmed and leaves torn
2 tbsp lightly toasted hazelnuts, coarsely chopped
Preheat the oven to 200°C (400°F). Line a large baking tray with baking paper. Combine 1 tablespoon honey, 1 tablespoon 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.
Source : via Slowpoke Journal