1½ tbsp olive oil
2 tsp coarsely chopped rosemary or thyme
1 japanese or queensland blue pumpkin seeded and cut into wedges
2 tsp red wine vinegar
about 2 bunches broccolini, trimmed
300 gm cooked borlotti beans
1 head radicchio, trimmed and leaves torn
2 tbsp lightly toasted hazelnuts, coarsely chopped
Preheat the oven to 200ºC. 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.
• 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.