Honey glazed pumpkin, bean and hazelnut salad

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How to make Honey glazed pumpkin, bean and hazelnut salad

  • Yield : 10
  • Prep Time : 0:15
  • Cook Time : 0:30
  • Total Time : 0:45

Ingredients

  • 2 tablespoons honey
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chopped fresh rosemary leaves
  • 1kg Kent pumpkin, cut into thin wedges
  • 2 tablespoons skinless hazelnuts, roughly chopped
  • 2 teaspoons red wine vinegar
  • 400g can cannellini beans, drained, rinsed
  • 2/3 cup fresh flat-leaf parsley leaves

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Combine 1 1/2 tablespoons of the honey, 1 1/2 tablespoons of the oil, and the rosemary in a large bowl. Add pumpkin. Toss to coat. Place on prepared tray. Bake for 25 to 30 minutes, turning halfway during cooking, or until golden, adding the hazelnuts to the pan for the last 5 minutes of cooking time.
  • Step 3 Meanwhile, combine remaining honey and oil with the vinegar in a small bowl to make a dressing. Set aside. 4 Arrange pumpkin mixture, cannellini beans and parsley on a large serving plate. Drizzle with dressing. Serve.

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