Vegan Roast Pumpkin and Butter Bean Salad

Recipe

Makes 2 serves

Cooking time 20 mins

Ingredients

1 2-inch slice of pumpkin, cut into large chunks

olive oil

pinch of salt

1 can of butter beans

1/2 red onion, sliced into thin cresents

2 sticks of celery, cut thinly

rocket leaves

1 roasted red capsicum, drained, patted dry and sliced into long strips

Method

Pre-heat oven to 200C. Cut pumpkin into large chuncks and place on an oven proof tray. Drizzle with olive oil and sprinkle with salt and roast for about 20 mins, until pumpkin has caramelised a bit. Once pumpkin is cooked, remove from oven and let cool before making the rest of the salad. 

Drain and rinse the butter beans and place in a bowl of fresh water for about 10 mins. When ready to use drain them again. 

Add the sliced onion and celery to a large bowl, along with the drained butter beans and cool pumpkin, the rocket and red capsicum. Mix gently.

I didn't use a dressing for this salad as the roast pumpkin disintegrated a bit and coated the other ingredients with its sweetness, and the roast capsicum also added a vinegary flavour to the salad.

Thin slices of onion and celery

All packed for tomorrows lunch