Roast Pumpkin, Bean and Rocket Salad
Mains & Sides

Roast Pumpkin, Bean and Rocket Salad


4 January 2017


My cousin Simon is an amazing chef and I have fond memories of watching him cook up a storm for our family get-togethers when I was growing up in Sydney. I loved to help him whenever he would let me. This was one of the first salads he taught me how to make. It works as a light meal on its own and goes well with roast meats.


  • ½ butternut pumpkin (approx. 700g), peeled and cut into bite-sized pieces
  • 3 tablespoons vegetable oil
  • 10 green beans, ends trimmed, cut in half
  • 1 bunch rocket (arugula) leaves, ends trimmed, washed and dried
  • 400g tinned cannellini beans, rinsed and drained


  • 1 tablespoon wholegrain mustard
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon finely chopped rosemary leaves


  1. Preheat the oven to 240°C.
  2. To make the dressing, put the mustard, honey, olive oil, red wine vinegar and rosemary in a bowl and whisk to combine. Set aside.
  3. Spread the pumpkin pieces over the base of an ovenproof dish and drizzle with vegetable oil. Cook in the preheated oven for 20-25 minutes, or until tender.
  4. Meanwhile, bring a small saucepan of water to the boil over high heat. Fill a bowl with iced water. Cook the green beans in the boiling water for 2 minutes. Drain and transfer to the iced water. After 3 minutes, or when the beans are cold, drain and set aside.
  5. Remove the pumpkin from the oven and set aside to cool.
  6. To serve, arrange the rocket on a large plate. Scatter the cannellini beans, green beans and pumpkin over the rocket and drizzle over the dressing.

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