Roasted Cauliflower & Pumpkin Warm Salad with Borlotti Beans

(Serves 4)

INGREDIENTS

1 head of cauliflower, chopped into florets

½ pumpkin, chopped into 2cm dice

¼ cup maple syrup

5 sage leaves, sliced

1½ cups cooked borlotti beans

2 large handfuls of baby spinach leaves

1 tsp ground cumin

1 lemon, juiced

salt to taste

METHOD

Preheat oven to 400ºF (200ºC). Chop the cauliflower into florets and place on a baking tray with sage and salt. Chop the pumpkin into 2cm cubes and place on a baking tray with sage and salt. Drizzle ¼ cup maple syrup over the pumpkin and toss well. Place both trays into the oven and roast for 20 minutes. Place the borlotti beans into a bowl.

Meanwhile place baby spinach leaves onto a large platter. Remove the pumpkin and cauliflower from the oven when golden brown. Place the cooked pumpkin on the spinach leaves, then add the borlotti beans. Sprinkle the ground cumin over the cauliflower and add the cauliflower to the top of the salad. Top with more spinach leaves. Squeeze the juice of one lemon over the salad and serve.

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