INGREDIENTS:
500g piece pumpkin with skin on and cut into chunky pieces
4 brown shallots, peeled
1 teaspoon fresh rosemary leaves
2 cups mixed salad leaves or baby spinach leaves 420g can Edgell Red Kidney Beans
2 tablespoons lite balsamic dressing
50g Danish Feta cheese
METHOD: 1. Place pumpkin and shallots on a baking tray, lightly spray with olive
oil and sprinkle with rosemary and cracked black pepper. Bake in a
preheated oven at 200ºC for 30 minutes.
2. Combine cooked vegetables with salad leaves and drained Edgell Red
Kidney Beans.
3. Drizzle with dressing and garnish with crumbled feta cheese.
SERVES: 4
PREPARATION: 15 mins
COOKING TIME: 30 mins
TIP: Pumpkin can be substituted with sweet potato.
