Ingredients
Preserved lemon dressing
Method
Pumpkin and white bean salad
1.Place beans in a medium bowl. Cover with water and stand overnight. Drain and rinse under cold water; drain. Place beans in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, covered, for about 15 minutes or until beans are tender. Drain. Rinse under cold water; drain.
2.Preheat oven to 220°C/200°C fan-forced. Place pumpkin, in single layer, on an oven tray lined with baking paper; roast about 40 minutes or until tender.
Preserved lemon dressing
3.Combine ingredients in screw-top jar; shake well.
4.Combine beans, pumpkin and dressing in a large bowl with rocket and coriander. Serve salad sprinkled with seeds.
We used dried haricot beans in this recipe; you can use two 400g cans cannellini beans instead. If using canned beans, delete step 1, and add the rinsed, drained canned beans to salad in step 5.
Note
