Sweet Tooth Salad with Green Beans
Jemma O'HanlonIngredients:
Serves 2
Salad
- 1/8 Australian Kent pumpkin, skin on
- 1 tsp Australian extra virgin olive oil
- Pinch sea salt
- Cracked black pepper
- 4 Australian Jerusalem artichokes
- Handful Australian green beans
- 4 Australian prunes
- ¼ cup Australian pecans
- 2 tbsp goats cheese
- 2 cups Australian rocket
Dressing
- 1 tbsp honey
- 1 tbsp Australian extra virgin olive oil
Method:
- Preheat the oven to 200°C.
- Slice the pumpkin and artichokes and place onto an oven tray lined with baking paper.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Place in the oven for about 30 minutes or until the veg are cooked and a little crispy around the edges.
- Blanch the green beans in a pot of boiling water for about 3 minutes or until the colour becomes even more vibrant. Remove immediately and place in an ice bath to bring the temperature right now.
- Slice prunes into quarters.
- On a salad plate place pumpkin and Jerusalem artichokes. Top with green beans, rocket, prunes, pecans and sprinkle with goats cheese.
- Heat honey in the microwave for about 20 seconds. Stir in olive oil, and using a spoon, drizzle the dressing over the salad. Enjoy.
Tip: This hearty salad can be served while the pumpkin is still warm. Omit the Jerusalem artichokes if you can’t find them or use sliced Australian potatoes instead.
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