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.
For an INSTAGRAM visual – click here
Serve with quinoa or couscous for a hearty lunch or dinner.
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.
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
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
- In a large bowl, add the oil, pumpkin, red onion, beans, aniseed, spices and 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 if needed.
- For the pickled chillies, heat the water, vinegar and sugar in a small saucepan, heat gently until the sugar has dissolved, pour the brine over the chillies, set aside.
- To serve, add the pumpkin to to a pretty plate, pour the dressing over, followed by the pickled chillies. Enjoy!
Tried this recipe?Let us know how it was by tagging @adreskitchen on Instagram!