Roast Pumpkin and Green Bean Salad with Paprika Aioli

 

1.5kg            Pumpkin/Butternut, peeled, de-seeded and diced

150g             Green Beans, topped

1                     Red Onion, diced

½ tsp            Coconut Sugar

3                     Large Tomatoes, cut into quarters

Handful       Baby Spinach

2 Tbsp         Fresh Ginger, crushed

Handful       Pumpkin Seeds, soaked at least 20 minutes and toasted

Handful       Fresh Coriander, chopped

Handful       Parsley, chopped

1 tsp             Mustard Seeds

1                     Lemon Zest

1 tsp             Coriander Seeds

                     Sea salt and pepper to taste

Paprika Aioli

1 cup            Cashews

1 cup            Water

½ cup           Olive Oil

1 clove         Garlic

⅓ cup            Lemon Juice

2 tsp             Paprika

                      Sea salt and pepper to taste

Preheat oven to 180°C. Roast pumpkin and red onion with a little olive oil, coriander seeds and a sprinkle of sea salt until tender. Roast the tomatoes on a separate tray with a  little olive oil and a splash of balsamic vinegar and a sprinkle of coconut sugar and ground black pepper. Cook the green beans for 3 minutes in boiling salted water until tender but still with crunch. Drain and put into cold water to halt the cooking process. Once the roast vegetables are cooked, place in a bowl with drained beans, baby spinach, chopped coriander, parsley, pumpkin seeds and lemon zest. Toss with a little olive oil and season with sea salt and black pepper. Serve with salad greens and paprika aioli (make the aioli by placing all ingredients into blender and process until smooth).

 

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