Plate up a honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad this long weekend
Humble legumes often get overlooked when thinking of fun and exciting ingredients to cook with, but they are in fact an extremely versatile addition to both sweet and savoury dishes, as well as being full of protein, low in GI and packed full of nutrients that are really ace for your insides. On a mission to change the way we look at and consume legumes, Australian nutritionist and food writer Chrissy Freer has released her latest cookbook, Superlegumes: Eat Your Way to Great Health. With more than 85 recipes ranging from double choc bean brownies to this recipe for honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad, you’ll be itching to introduce more legumes to your cooking repertoire.
INGREDIENTS
1 1⁄2 tablespoons honey
1 1⁄2 tablespoons olive oil
2 teaspoons coarsely chopped rosemary
800 g pumpkin, seeded and cut into wedges (see tips)
2 teaspoons red wine vinegar
2 bunches broccolini, trimmed
400 g tin borlotti beans, drained and rinsed (see tips)
1 head radicchio, trimmed and leaves torn
2 tablespoons lightly toasted hazelnuts, coarsely chopped
METHOD
Preheat the oven to 200°C. 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.
TIPS
Queensland blue pumpkin has a firm texture after roasting, so it’s ideal to use in this salad. Butternut pumpkin is a good substitute.
You can replace the tinned borlotti beans with 1 ½ cups of cooked borlotti beans.
Recipe and image from Superlegumes by Chrissy Freer. Published by Murdoch Books.
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