how to make ultimate Warm spiced pumpkin & cannellini bean salad

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm spiced pumpkin & cannellini bean salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm spiced pumpkin & cannellini bean salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm spiced pumpkin & cannellini bean salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 tablespoon cumin seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 1/4 teaspoon chilli powder
  • 80ml (1/3 cup) olive oil
  • 1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 1 tablespoon finely grated orange rind
  • 60ml (1/4 cup) fresh orange juice
  • 250g haloumi, thickly sliced crossways
  • 1 x 400g can cannellini beans, rinsed, drained
  • 1 bunch fresh coriander, washed, leaves picked
  • 1 red onion, halved, cut into thin wedges
  • Lebanese bread, to serve

Method

  • Step 1
    Preheat oven to 180C. Combine the cumin, ground coriander, turmeric, chilli and 1 tablespoon of the oil in a large bowl. Add the pumpkin and toss until well coated in spice mixture. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the lined tray. Bake in oven for 35-40 minutes or until tender.
  • Step 2
    Meanwhile, whisk together the orange rind, orange juice, and 2 tablespoons of the remaining oil in a small jug. Season with salt and pepper.
  • Step 3
    Heat the remaining oil in a large frying pan over medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate.
  • Step 4
    Combine the pumpkin, cannellini beans, fresh coriander and onion in a bowl. Pour over half of the dressing and toss until combined. Divide the salad among serving plates and top with haloumi. Drizzle with remaining dressing and serve with Lebanese bread.

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