 |
INGREDIENTS:
600g pumpkin, cut into large pieces
1 red onion, cut into wedges
1 tablespoon olive oil
½ teaspoon cracked black pepper
¼ teaspoon dried oregano
420g can Edgell Four Bean Mix, drained
400g can diced tomatoes
3 rashers bacon, cut into strips and panfried
Dressing:
2 teaspoons seeded mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil
¼ teaspoon sugar
METHOD:
1. Place pumpkin and onion in a freezer bag, add oil, pepper and
oregano and shake bag until evenly coated with mixture.
2. Empty pumpkin and onion onto a baking tray and cook in a
preheated oven at 200ºC for 25-30 minutes.
3. In a large serving bowl combine roasted vegetables and drained
Edgell Four Bean Mix. Pour combined dressing ingredients over salads and
garnish with bacon.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
TIP: Other vegetables can be included such as carrot, sweet potato and
parsnip. Baby spinach tossed through the salad at the last minute is a
great addition.
 3.5
serves of vegetables
1/3 of
your daily fibre requirements
| Energy |
1470kj |
|
| Protein |
13g |
|
| Fat - total |
23.8g |
|
| - saturated |
4.5g |
|
| Carbohydrate - total |
18.1g |
|
| - sugars |
10g |
|
| Fibre |
8.4g |
|
| Sodium |
714mg |
|
|
