Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad
Borlotti beans have a creamy rich texture and nutty flavour that is a perfect match with the honey-roasted pumpkin and anti-inflammatory hazelnuts. They are also nutritious, being high in protein and fibre.
Ingredients
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1½ tablespoons honey
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1½ tablespoons olive oil
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2 teaspoons coarsely
chopped rosemary
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800 g (1 lb 12 oz) pumpkin
(winter squash), seeded and cut
into wedges (see tips)
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2 teaspoons red wine vinegar
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250 g (9 oz/about 2 bunches) broccolini, trimmed
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400 g (14 oz) tin borlotti beans, drained and rinsed (see tips)
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1 head radicchio, trimmed
and leaves torn
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2 tablespoons lightly toasted hazelnuts, coarsely chopped
Method
1. 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 tray and roast for 30–40 minutes or until golden, turning halfway through the cooking time.
2. Meanwhile, combine the remaining honey and oil and the vinegar in a small bowl. Set aside.
3. 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/hints
For a vegan version, replace the honey with maple syrup.
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 (1½ cups) cooked borlotti beans.
