Roasted Pumpkin and Tomatoes with Lemon Herb Salsa
Serves: 4
Time: 40 minutes
Ingredients –
½ pumpkin, deseeded and cut into bite-sized chunks, skin preferably left on
400g can of butter beans, rinsed and drained
400g cherry tomatoes
3 tbsp cooking oil
1 tsp sea salt
Lemon Herb Salsa
2 cups herbs, chopped
¼ cup olives, pitted and chopped
2 cloves garlic, crushed and chopped
Zest and juice of 1 lemon
2 tbsp extra virgin olive oil
½ tsp sea salt
To Serve
½ cup walnuts, toasted
100g feta, crumbled
Method –
Preheat the oven to 220C.
Add the pumpkin, cherry tomatoes, and butter beans between 1-2 baking trays. Drizzle with cooking oil and sea salt. Toss together and place in the oven to roast for 30 minutes.
While the vegetables are roasting, make the lemon herb salsa. Add everything into a bowl and gently mix.
To assemble the salad, start with a round, flat salad plate. Add half of the roasted pumpkin, butter beans, and tomatoes. Dollop over half of the salsa, walnuts and feta. Continue this layering process again, using the remaining half of the components.
You can serve this salad at room temperature alongside your favourite protein or between two slices of bread as a roasted vegetable sandwich.
Swaps / Additions
Change the pumpkin for any other vegetables you have and love e.g. eggplant, cauliflower, kumara, capsicums, carrots.
Instead of butter beans use any other legume e.g. lentils or chickpeas.
Walnuts for any other nut or seed e.g. almonds, pumpkin seeds.
Leave the feta out if you are dairy-free / don’t have or like it. You can also substitute with gooey, golden chunks or slices of halloumi.
Delicious served with avocado chunks and roast chicken or salmon.
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