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.

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.

Serving Suggestion:

Serve with quinoa or couscous for a hearty lunch or dinner.


  • 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

  • 30g coriander
  • 3 tablespoons yogurt of choice
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 2 pinches fine salt

Pickled Green Chillies

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


  1. Preheat the oven to 200c
  2. 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.
  3. 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.
  4. To make the dressing, blend all the ingredients together, taste and season with more salt if needed.
  5. 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.
  6. To serve, add the pumpkin to to a pretty plate, pour the dressing over, followed by the pickled chillies. Enjoy!
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