Spicy roast pumpkin, green bean and olive salad

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By: Bill Granger From: Bill's Tasty Weekends

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This recipe is classed as easy

Rating 2.78 / 5 (37 votes)

Prep time:
20 min
Cook time:
30 min

Bill Granger transforms highlights the versatility of sweet autumnal pumpkin with this piquant salad


1. Preheat the oven to 220C/200C fan/gas 7. Put the olive oil, cumin and paprika in a bowl, season to taste with salt and pepper and stir to combine. Add the pumpkin and stir to coat. Transfer to a roasting tin and bake for 30 minutes, or until the pumpkin is tender and slightly caramelised.

2. Meanwhile, bring a small saucepan of salted water to the boil. Add the beans and boil for 1-2 minutes, then drain and set aside to cool in a bowl of iced water.

3. Whisk the dressing ingredients together.

4. Drain the blanched beans and pat dry. Arrange them with the spinach leaves on a large serving plate and scatter the cooked pumpkin and olives over the top. Drizzle the salad with dressing just before serving.

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Deborah - UKTV Deborah - UKTV  Posted 09 Mar 2011 12:03 PM

Deborah - UKTV Deborah - UKTV  Posted 09 Mar 2011 12:03 PM