Spicy Roasted Pumpkin Salad with Spinach Pesto
This recipe for Spicy Roasted Pumpkin Salad with Spinach Pesto makes for the perfect side for when you're entertaining guests or feeding the family over the long weekend – perfect for Easter lunch or dinner.
Ingredients
- 500 grams peeled pumpkin, cut into 1 cm thick slices
- 1 red onion, cut into wedges
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground paprika
- 1 pinch chilli flakes
- 1 cup butter beans, drained
- 1 tablespoons capers
- 1 cup risoni, cooked
- 1 clove garlic
- 1/2 cup grated parmesan
- 2 tablespoons lemon juice
- 1 cup baby spinach leaves
- 1/4 cup olive oil
- 1 pinch salt
- 1 pinch pepper
- 500 grams peeled pumpkin, cut into 1 cm thick slices
- 1 red onion, cut into wedges
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground paprika
- 1 pinch chilli flakes
- 1 cup butter beans, drained
- 1 tablespoons capers
- 1 cup risoni, cooked
- 1 clove garlic
- 1/2 cup grated parmesan
- 2 tablespoons lemon juice
- 1 cup baby spinach leaves
- 1/4 cup olive oil
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 5Preheat the oven to 180°C (200°C fan-forced).
- Step 2 of 5Place the pumpkin, onion, cumin, paprika, chilli flakes and oil on an oven tray tossing together to cover evenly.
- Step 3 of 5Place into the oven for 30 minutes or until golden in colour and roasted through. Add the butter beans and capers to the oven tray, toss and then return to cook for a further 5 minutes. Take it out of the oven, and stir through the cooked risoni.
- Step 4 of 5While the pumpkin and onion is cooking, make the pesto. In a food processor or blender, place the spinach, garlic, Parmesan, lemon juice and oil, blitzing until smooth. Season with salt and pepper.
- Step 5 of 5While the salad is still warm, stir through the pesto. Serve warm or at room temperature.
Method
- Step 1 of 5Preheat the oven to 180°C (200°C fan-forced).
- Step 2 of 5Place the pumpkin, onion, cumin, paprika, chilli flakes and oil on an oven tray tossing together to cover evenly.
- Step 3 of 5Place into the oven for 30 minutes or until golden in colour and roasted through. Add the butter beans and capers to the oven tray, toss and then return to cook for a further 5 minutes. Take it out of the oven, and stir through the cooked risoni.
- Step 4 of 5While the pumpkin and onion is cooking, make the pesto. In a food processor or blender, place the spinach, garlic, Parmesan, lemon juice and oil, blitzing until smooth. Season with salt and pepper.
- Step 5 of 5While the salad is still warm, stir through the pesto. Serve warm or at room temperature.
Nutrition per serving
976 Kilojoules
Protein6 grams
Fat17 grams
Carbs15 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat the oven to 180°C (200°C fan-forced).
- Step 2 of 5Place the pumpkin, onion, cumin, paprika, chilli flakes and oil on an oven tray tossing together to cover evenly.
- Step 3 of 5Place into the oven for 30 minutes or until golden in colour and roasted through. Add the butter beans and capers to the oven tray, toss and then return to cook for a further 5 minutes. Take it out of the oven, and stir through the cooked risoni.
- Step 4 of 5While the pumpkin and onion is cooking, make the pesto. In a food processor or blender, place the spinach, garlic, Parmesan, lemon juice and oil, blitzing until smooth. Season with salt and pepper.
- Step 5 of 5While the salad is still warm, stir through the pesto. Serve warm or at room temperature.