Sweet Tooth Salad with Green Beans

Jemma O'Hanlon

Ingredients:

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:

  1. Preheat the oven to 200°C.
  2. Slice the pumpkin and artichokes and place onto an oven tray lined with baking paper.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Place in the oven for about 30 minutes or until the veg are cooked and a little crispy around the edges.
  5. 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.
  6. Slice prunes into quarters.
  7. On a salad plate place pumpkin and Jerusalem artichokes. Top with green beans, rocket, prunes, pecans and sprinkle with goats cheese.
  8. 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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