Serves 4
Ingredients:
• 1 butternut pumpkin, peeled and cut into small cubes
• 1 tbsp. ground cumin
• 1 tbsp. paprika
• 2 tbsp. olive oil
• 200 g green beans
• 100 g baby rocket leaves
• 2 avocados, cut into small cubes
• 100 g pumpkin seeds, toasted
• 1 tbsp. honey
• 2 tbsp. soy sauce (or tamari)
• 2 tbsp. apple cider vinegar
• Preheat oven to 180 – 200ºC. Line a baking tray with non-stick baking paper.
• Place the pumpkin, cumin, paprika and olive oil in zip lock bag and toss to coat pumpkin in spice mix and olive oil.
• Place pumpkin on tray and roast in a pre-heated oven for 30 minutes or until cooked through and golden brown at edges. Turn once.
• 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 pumpkin and green beans in large salad bowl or on serving platter. Add rocket, avocado and pumpkin seeds to mix. Toss gently to combine.
• Drizzle with dressing. Serve.
• Green beans are a great source of vitamin A and antioxidants, such as lutein, zeaxanthin, and betacarotenes, which neutralize harmful free radicals.
• Pumpkin seeds are a rich source of magnesium. Healthy magnesium levels are important for your blood pressure, heart health, bone health and blood sugar levels.