recipes
Roast Pumpkin and Bean Salad
A lovely salad to serve for everyday meals or entertaining.
serves 4
10 min prep
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ingredients
| 600g pumpkin, cut into large pieces 1 red onion, peeled and cut into wedges 1 tablespoon olive oil ½ teaspoon cracked black pepper ¼ teaspoon dried oregano 420g can Edgell Four Bean Mix, drained 3 rashers bacon, cut into strips and pan-fried Dressing: 2 teaspoons seeded mustard 1 tablespoon balsamic vinegar 3 tablespoons olive oil ¼ teaspoon sugar |
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instructions
step 1
Place pumpkin and onion in a freezer bag, add oil, black pepper and oregano and shake bag until evenly coated with mixture.
step 2
Empty pumpkin and onion onto a baking tray and cook in a preheated oven at 200°C for 25-30 minutes.
step 3
In a large serving bowl combine roasted vegetables and drained Edgell Four Bean Mix. Pour combined dressing ingredients over salads and garnish with bacon.
recipe tip
Other vegetables can be included such as carrot, sweet potato and parsnip. Baby spinach tossed through the salad at the last minute is a great addition.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1600kJ (382Cal) | 569kJ (136Cal) |
| Protein | 15.0g | 5.3g |
| Fat - Total | 24.5g | 8.7g |
| - Saturated | 5.0g | 1.8g |
| Carbohydrate | 22.5g | 8.0g |
| - Sugars | 10.1g | 3.6g |
| Dietary Fibre | 7.0g | 2.5g |
| Sodium | 659mg | 235mg |
| Potassium | 826mg | 294mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Roast Pumpkin and Bean Salad
Roast Pumpkin and Bean Salad
A lovely salad to serve for everyday meals or entertaining.
ingredients
600g pumpkin, cut into large pieces
1 red onion, peeled and cut into wedges
1 tablespoon olive oil
½ teaspoon cracked black pepper
¼ teaspoon dried oregano
420g can Edgell Four Bean Mix, drained
3 rashers bacon, cut into strips and pan-fried
Dressing:
2 teaspoons seeded mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil
¼ teaspoon sugar
instructions
step 1
Place pumpkin and onion in a freezer bag, add oil, black pepper and oregano and shake bag until evenly coated with mixture.
step 2
Empty pumpkin and onion onto a baking tray and cook in a preheated oven at 200°C for 25-30 minutes.
step 3
In a large serving bowl combine roasted vegetables and drained Edgell Four Bean Mix. Pour combined dressing ingredients over salads and garnish with bacon.
serves 4 10 min prep recipe tip
Other vegetables can be included such as carrot, sweet potato and parsnip. Baby spinach tossed through the salad at the last minute is a great addition.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au