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.
