Ingredients
Salad
- 500g jap pumpkin, peeled, cut into chunks
- 1 small (100g) spanish onion, cut into quarters
- 4 tablespoons olive oil
- 400g tin butter beans, rinsed and drained
- ½ cup greek or natural yoghurt
- ½ bunch parsley, leaves picked
- 2 tablespoons pepitas
- 2 tablespoons walnuts (omit these for schools and replace with currants)
- Sea salt and black pepper
Chimichurri dressing
- 1 cup parsley leaves
- 1 cup mint leaves
- ¼ cup apple cider vinegar
- ⅓ cup extra virgin olive oil
- pinch chilli flakes
- 1 clove garlic (optional)
Method
- Preheat oven to 200C°
- Line a large baking tray with grease proof paper, place pumpkin and spanish onion quarters on tray, toss with olive oil, bake for 35-40 minutes.
- While veggies are baking make the chimmichurri dressing by placing all ingredients in a food processor or blender and blitz to combine.
- Once veggies are cooked, allow to cool, then toss with butter beans, parsley, pepitas, walnuts and season with sea salt and black pepper.
- Spoon half onto serving platter, dollop half the yoghurt and half the chimmichurri dressing, then repeat and serve.
