Recipes by Barbara Northwood

Avocado and Roast Pumpkin Salad

Oct 31 10:46am

Prep Time	Cook Time	Serves
10 minutes	25 minutes	4-6 as a side

Ingredients

1 butternut pumpkin, peeled, cut into 2.5cm cubes
1 tablespoon ground cumin
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
200g green beans, topped
100g baby English spinach leaves
2 avocados, cut into 2.5cm cubes
100g flaked almonds or chopped macadamias, toasted
Dressing
1 tablespoon honey
2 tablespoons soy sauce
1/4 cup olive oil

1. Preheat the oven to 200C. Line a baking tray with non-stick baking paper. Place the pumpkin, cumin and olive oil on the tray and toss to coat.
2. Roast pumpkin in a preheated oven for 20-25 minutes, tossing occasionally, or until cooked through and coloured on the edges. Place in a large serving bowl.
3. Meanwhile, bring a medium saucepan of water to the boil over high heat. Blanch the beans for 2-3 minutes or until bright green in colour. Drain and refresh in iced water. Place in the serving bowl.
4. Add the spinach, avocado, almonds or macadamias and dressing to the serving bowl and toss to combine.

1 Comments Report Abuse

1. helen.smith57 - Nov 09 06:29pm

I am looking for a recipe from 'Fast' Ed - Individual Raspberry Cheesecake Flans which were shown on Better Homes and Gardens on 7th November - can't pick it up anywhere in magazine