Ingredients

• 2.5kg butternut pumpkin, peeled, deseeded, cut into 3cm wedges
• 60ml (1/4 cup) light olive oil
• Sea salt & freshly ground black pepper
• 700g green beans, topped, halved diagonally
• 60ml (1/4 cup) extra virgin olive oil
• 1 garlic clove, crushed
• 1 tbs white balsamic vinegar
• 2 tsp balsamic vinegar
• 2 tsp Dijon mustard
• 1 x 150g pkt baby spinach leaves
• 1 x 75g pkt Ducks toasted pine nuts

Description

Roast Pumpkin & Green Bean Salad Recipe - Preheat Oven To 190°C. Line 2 Large Baking Trays With Non-stick Baking Paper. Place The Pumpkin, In A Single Layer, On The Prepared Trays. Drizzle With The Light Olive Oil...

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