Honey Mustard Vegetable Jumble
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
The key to balanced flavour in any recipe is the combination of salty and sweet ingredients. This recipe has both and is therefore great. The End. No, but seriously, once you’ve tried this honey mustard dressing, you’ll be putting it on everything.
Ingredients
½
pumpkin
½
red onion
½ sachet
cumin
2 tsp
wholegrain mustard
½
lime
1 bunch
cavolo nero
1 tin
cannellini beans
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy.)
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
Not included in your delivery
1.5 tbs
olive oil
1 tsp
honey
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the pumpkin and cut it into 2 cm cubes. Cut the red onion into wedges. Destem the cavolo nero and coarsely chop. Drain and rinse the cannellini beans.
Toss the pumpkin and red onion in the cumin and half of the olive oil. Season with salt and pepper. Arrange in a single layer on a lined oven tray and bake in the oven for 30 minutes, or until tender.
Meanwhile, to make the dressing, whisk the remaining olive oil, wholegrain mustard, honey and lime juice in a small bowl until well combined. Set aside.
Place the cavolo nero in a large bowl and drizzle with extra olive oil. Season with salt and pepper and then, using your fingers, massage the leaves to soften.
Tip: Massaging cavolo nero leaves completely changes their texture and makes them much more enjoyable to eat raw in a salad.
Add the roast pumpkin and red onion, cannellini beans, currants and pepitas to the bowl with the cavolo nero and gently toss.
To serve, divide the salad between plates and drizzle with the honey & mustard dressing.
