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    1 day ago by brownpapernutrition Plenty of delicious wholefood and green nutrition heading out the door! Our catering  @brownpaperkitchen  firing out the best food for conferences, board room meetings, picnics, baby showers alllll sorts of events! Feedback is so wonderful which makes us the happiest humans Enquire via contactus @thebrownpaperbag .com.au  #healthycatering   #sydneycatering   #wholefoods   #eattherainbow 
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    5 days ago by brownpapernutrition Hi my lovely ones - wondering if I can plant a seed for you before you launch into the weekend... do you reckon we can all come together and think about how we can be super extra resourceful with the bits and pieces left in the fridge before we do the next shop and refresh for the week ahead? Look at every little herb stem, veggie 'scrap', piece of roast veggie or miniscule amount of lentils or meat or WHATEVER and consider - how can I best make use of this? Because really we are SO PRIVILEGED to have these

Pumpkin butter bean salad with chimichurri dressing

This is my favourite combination at the moment. Grounding elements of pumpkin, butter beans with good plant based amino acids, a touch of yoghurty creaminess (also adds up on the protein count in a vegetarian meal) and the most delicious green chimichurri dressing. It’s worth roasting up that extra bit of pumpkin next time you are making a roast or something of that nature just to have it on hand for this recipe. Feel free to play around with the combos of herbs for the chimichurri dressing too.

PUMPKIN BUTTER BEAN SALAD WITH CHIMICHURRI DRESSING 

Serves 6 as a side

GF : SF : VEGETARIAN

500g jap pumpkin, peeled and cut into chunks

1 small (100g) spanish onion, cut into quarters

4 tablespoons olive oil

400g tin butter beans, rinsed and drained

1/2 cup greek or natural yoghurt (full fat)

1/2 bunch parsley leaves picked

2 tablespoons pepitas

2 tablespoons walnuts

Sea salt and black pepper

Chimichurri dressing:

1 cup parsley leaves

1 cup mint leaves

1/4 cup apple cider vinegar

1/3 cup extra virgin olive oil

pinch chilli flakes

1 clove garlic (optional)

Preheat oven to 200C, line a large baking tray with greaseproof paper, place pumpkin and spanish onion quarters on tray, toss with olive oil, then 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.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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