Roast pumpkin with green beans & balsamic dressing

Prep 20 min, 20 min cooling time

  • 800g Kent pumpkin, peeled, seeded and cut into 3cm pieces
  • 1tbs Argave Nectar (or good quality honey)
  • 2tbs extra virgin cold pressed olive oil
  • Sea salt flakes
  • Dressing:
  • 1/3 cup balsamic vinegar
  • 1tbs dijon mustard
  • 1 clove garlic crushed
  • 1/4 cup extra virgin cold pressed olive oil
  • Dash of lime juice

To make the dressing whisk all the dressing ingredients together.


Preheat the oven to 180 C. Line the baking tray with baking paper. Place the pumpkin on the prepared tray. Drizzle with the olive oil and argave nectar (or honey) and salt flakes. Cover well.


Steam the beans until bright green and then wash with cold water. Set aside to cool.


Once the pumpkin is soft combine with the beans and the dressing

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