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Pumpkin & Butter Bean Traybake with Coriander Yogurt & Pickled Chillies

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Spice roasted pumpkin with crispy butterbeans, silky & vibrant coriander dressing and sweet pickled chillies.

Vibrant salad that is delicious and easy to make. I love to make this when the first autumn pumpkins arrive but you can make this with butternut too.

Cooking clip:

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Make this a main dish:

This dish can easily be served as a main dish by adding a base layer of quinoa, quick cooking couscous or ancient grain sorghum.

Cooking notes:

  • The pickled chillies will be more than you need, it adds a delicious kick to anything.
  • Seasonal Swaps: use any beans you have, you can change the pumpkin for butternut, just remember that butternut will need longer in the oven.
  • Additional Flavour: feta or halloumi would be great.

Pumpkin & Butter Bean Traybake with Coriander Yogurt & Pickled Chillies

Spice roasted pumpkin with crispy butterbeans, silky & vibrant coriander dressing and sweet pickled chillies. Vibrant salad that is delicious and easy to make. I love to make this when the first autumn pumpkins arrive. Serve with quinoa or couscous for a hearty lunch or dinner.
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Diet Vegan
Servings 4 people

Ingredients
  

  • 4 tablespoons olive oil
  • small pumpkin 450g, cut into wedges
  • 1 red onion sliced
  • 1 x 400g tin butter beans drained
  • 1 tablespoons cumin
  • 1 teaspoon aniseed
  • 1 teaspoon Spanish sweet paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 2 large handfuls cavalo nero Tuscan kale or any kale, stalks removed

Coriander Yogurt

  • 30 g coriander
  • 3 tablespoons yogurt of choice
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 2 pinches fine salt
  • squeeze lime/lemon juice (optional)

Pickled Chillies

  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 3 chillies finely sliced, seeds removed

Instructions
 

  • Preheat the oven to 200c and gently simmer salted water in a small saucepan for the kale.
  • In a large bowl, add the oil, pumpkin, red onion, beans, aniseed, spices and one teaspoon salt, mix well with your hands. Roast in the oven until caramelised, about 15 minutes. NB: keep your eye on the pumpkin, it cooks quicker than you think, allow for more time if using butternut.
  • Meanwhile, add the kale to boiling water and cook for 4 minutes until tender, drain well and squeeze out the water, add to the tray with the pumpkin.
  • To make the dressing, blend all the ingredients together, taste and season with more salt and citrus if needed.
  • For the pickled chillies, heat the water, vinegar and sugar in a small saucepan, heat gently until the sugar has dissolved, leave the brine to cool down for 10 minutes, pour the brine over the chillies, set aside. If you pour the hot brine over the chillies they will lose their colour.
  • To serve, add the pumpkin to to a pretty plate, pour the dressing over, followed by the pickled chillies. Enjoy!
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