Roast caramalised pumpkin, brussel sprouts and cannellini beans on a bed of rocket & watercress sprinkled with toated pine nuts – GF & Vegan

Roast caramalised pumpkin, brussel sprouts and cannellini beans on a bed of rocket & watercress sprinkled with toated pine nuts – GF & Vegan
 
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A delicious salad! Devoured in one sitting with no effort!
Author:
Recipe type: Salads, legumes, vegetables
Serves: 2

Ingredients
  • 12 Brussels sprouts – cut in half
  • 3 carrots – sliced
  • 1 large red onion – cut into wedges
  • 15 cherry tomatoes
  • ¼ Honey Butternut Squash – cut into 1cm wedges (not peeled)
  • ¼ Crown prince Pumpkin – peeled and cut into 1cm wedges
  • 1 can cannellini beans – thoroughly washed
  • 30g Pine nuts
  • Bunch of watercress, rocket and spinach leaves
  • MARINADE FOR PUMPKIN & SQUASH
  • 1 Tbs dark Agave
  • 2 Tbs Balsamic vinegar
  • DRY MARINADE FOR OTHER VEGETABLES
  • ½ tsp Dried Chilli flakes
  • 1 Tbs Zatar
  • ½ tsp Cinnamon
  • Olive oil spray
  • Rock salt
  • Cracked pepper
  • WET MARINADE FOR OTHER VEGETABLES
  • 1 tsp tahini
  • 1 Tbs Agave nectar or maple syrup or yacon syrup
  • 1 Tbs soy sauce or Braggs
  • GARNISH
  • Tahini – garnish
  • Fig balsamic thick vinegar – garnish

Instructions
  1. Preheat oven to 180 degrees Celsius
  2. Place pumpkin, squash and onion in one bowl and toss with the ‘MARINADE FOR PUMPKIN & SQUASH’
  3. Place on a non stick baking tray
  4. Put the rest of the vegetables, except for the cherry tomatoes in another bowl and toss with ‘DRY MARINADE FOR OTHER VEGETABLES’
  5. Place on a non stick baking tray – the same tray would do
  6. Bake for 20min
  7. Take out and turn the squash, pumpkin and onion
  8. Toss on top the cherry tomatoes, pine nuts and cannellini beans
  9. Bake for a further 10-15min
  10. I placed the ‘WET MARINADE FOR OTHER VEGETABLES’ in a spray bottle and sprayed the vegetables (except the pumpkin mix). I used an empty Braggs bottle, they’re great to re-use for marinades. If you don’t have a spray bottle you can always drizzle the wet marinade on top.
  11. On a plate, place the leaves
  12. Then with a large plastic spoon place the vegetable mixture on top, making sure not to break the pumpkin and squash
  13. Drizzle on top with tahini and thick fig balsamic vinegar, if you dont have any then dont drizzle normal balsamic vinegar on its own, its just not the same. Mix some tahini with balamic vinegar and this should do.
  14. Nothing short of delicious!
  15. Enjoy!

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