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ModOz Recipes
Honey Mustard Vegetable Jumble

Honey Mustard Vegetable Jumble

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3 / 4 Ratingout of 68 ratings
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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.

Allergens:Sulphites
Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½

pumpkin

½

red onion

½ sachet

cumin

2 tsp

wholegrain mustard

(ContainsSulphites)

½

lime

1 bunch

cavolo nero

1 tin

cannellini beans

1 packet

currants

1 packet

pepitas

Not included in your delivery

1.5 tbs

olive oil

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1800 kJ
Fat19.2 g
of which saturates3.2 g
Carbohydrate43.2 g
of which sugars26.4 g
Protein16.5 g
Sodium389 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Baking Paper
Baking Tray
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Cut the red onion into wedges
Cut the red onion into wedges
1

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.

Bake the veggies
Bake the veggies
2

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.

Combine the ingredients
Combine the ingredients
3

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.

Massage the cavolo nero
Massage the cavolo nero
4

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.

5

Add the roast pumpkin and red onion, cannellini beans, currants and pepitas to the bowl with the cavolo nero and gently toss.

6

To serve, divide the salad between plates and drizzle with the honey & mustard dressing.