Roast Pumpkin and Avocado Salad

Preparation: 15 minutes

Cooking: 30 minutes

Serves 4

1 butternut pumpkin, peeled and cut into 2.5cm cubes

1 tblspn ground cumin

2 tblspn olive oil

200 g green beans

100 g baby English spinach leaves

2 avocados, cut into 2.5cm cubes

100 g chopped macadamias, toasted

 

Dressing

1 tblspn honey

2 tblspn soy sauce

cup olive oil

 

Preheat 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. 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.

 

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. Add the spinach, avocado, macadamias and dressing to the serving bowl and toss to combine. Serve immediately.