Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad

A nutritious option that's also vegetarian, dairy-free and gluten-free.

Borlotti beans have a creamy rich texture and nutty flavour that is a perfect match with honey-roasted pumpkin and hazelnuts. They are also nutritious, being high in protein and fibre.

Serves 4

Ingredients

1 1⁄2 tablespoons honey
1 1⁄2 tablespoons olive oil
2 teaspoons coarsely chopped rosemary
800 g (1 lb 12 oz) pumpkin (winter squash), seeded and cut into wedges
2 teaspoons red wine vinegar
250 g (9 oz/about 2 bunches) broccolini, trimmed
400 g (14 oz) tin borlotti beans, drained and rinsed (see tips)
1 head radicchio, trimmed and leaves torn
2 tablespoons lightly toasted hazelnuts, coarsely chopped

Step-by-step

1. Coat and roast pumpkin

Preheat the oven to 200°C (400°F). Line a large baking tray with baking paper. Combine 1 tablespoon honey, 1 tablespoon olive oil and the rosemary in a large bowl. Add the pumpkin and toss to coat. Place on the prepared tray and roast for 30–40 minutes or until golden, turning halfway through the cooking time.

2. Prepare dressing

Meanwhile, combine the remaining honey and oil and the vinegar in a small bowl. Set aside.

3. Finish and serve

Cook the broccolini in a saucepan of boiling water until just tender. Drain. Combine the pumpkin, broccolini, borlotti beans, radicchio and hazelnuts in a large bowl. Add the honey dressing and gently toss to combine. Season to taste with sea salt and freshly ground black pepper.

4. Tips

Queensland blue pumpkin has a firm texture after roasting, so it’s ideal to use in this salad. Butternut pumpkin (squash) is a good substitute. You can replace the tinned borlotti beans with 255 g (9 oz/1½ cups) cooked borlotti beans.

Recipe and image from Superlegumes by Chrissy Freer (Murdoch Books) $29.99, available from 01/06/15