A deliciously fresh and substantial salad, with roasted pumpkin, sweet potato, chickpeas and almonds, mixed in with beans, spinach and a sweet balsamic dressing.
Serve warm as a meal, or cool down and impress at a party or BBQ, this is a great recipe for your easy-delicious salad kit-bag!
TIME - 45 minutes
Watch our quick video to see how it's done:
Roasted Sweet Potato, Pumpkin and Almonds
1 large sweet potato (~450g), peeled and sliced into ~2cm cubes
1/4 medium pumpkin, (~350g), peeled and sliced into ~2cm cubes
2 tbsp olive oil
Salt and pepper to taste
1 cup slivered almonds (~120g)
1 x 400g tin of Australian chickpeas, drained and rinsed under water
1 tsp paprika
1 tsp garlic powder
Salad & Dressing
200g green beans, trimmed into 3cm lengths
100g fresh spinach, rinsed and spun dry
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey (swap with maple syrup to be Vegan suitable)
Preheat the oven to 220degC, and line two baking trays with baking paper.
Chop the sweet potato and pumpkin into cubes and place in a bowl. Add the olive oil and salt and pepper to taste and mix. We used 2 pinches of salt and 1 pinch of freshly ground pepper.
Spread out onto a baking tray lined with baking paper, and place in oven for 20 minutes.
Prepare the chickpeas by draining the tin into a colander, then rinsing under the tap. Place into a bowl, adding the olive oil, paprika and garlic powder. Mix to evenly coat, and spread out over the second tray.
Place a small pot of water on the stove and heat to boil for blanching the beans in the next step. Trim the beans to 3cm lengths.
After the vegies have been roasting for 20minutes, add the tray of chickpeas to the oven, leaving the roast vegie tray in.
Set a timer for 10minutes, at that point we'll add the slivered almonds to the vegie tray for a final 5 minute roast.
Blanch and Cool the Beans
Blanch the beans in the boiling hot water until bright green, no more than 1.5 minutes. remove immediately to a colander to drain and rinse with tap water until all heat is removed. This keeps the beans bright, crisp and fresh.
When the timer goes, sprinkle the almonds over the vegie tray and place back in the oven for 5 minutes only. Leave the chickpea tray in.
Prepare the Smoked Mushrooms and Dressing
Prepare the smoked mushrooms by removing the sleeve and placing on a plate with the flap open. Poke 2 holes in the top and microwave for 1.5minutes (or heat alternatively as per instructions. Remove from the microwave and snip off a corner of the packet to drain excess juices. Cut open the bag and slice the whole mushrooms in half, ready for mixing in.
Prepare the dressing by whisking the olive oil, balsamic vinegar and honey until the honey is dissolved.
Mix Together and Enjoy
In a large bowl, combine the roast vegies, roast chickpeas, beans, smoked mushrooms, spinach and dressing. Gently toss until the spinach has wilted.
Serve warm as is, or cool down in the fridge, and enjoy!
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