Spicy Pumpkin, Spinach, Bean & Pistachio Salad
- 500 g pumpkin, peeled
- 200 g green beans
- 12 teaspoon chili oil
- 1 teaspoon olive oil
- 14 cup pistachios, roughly chopped
- 1 pinch sea salt
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 garlic clove, smashed
- 1 teaspoon rice syrup
- 1 pinch chili flakes
- 3 good handfuls Baby Spinach
- Place the pumpkin in a roasting pan with the oils, pistachios and sea salt.
- Roast for 20 minutes in a 180C oven.
- While the pumpkin is cooking, steam the green beans for approx 4 minutes.
- Drain and refresh in cold water.
- Combine the oil, lime juice, garlic, rice syrup and chilli flakes in a small jar.
- Toss over the spinach leaves and green beans.
- Serve with the roast pumpkin and pistachios on top.
green beans, chili oil, olive oil, pistachios, salt, olive oil, lime juice, garlic, rice syrup, chili flakes, spinach
Taken from www.food.com/recipe/spicy-pumpkin-spinach-bean-pistachio-salad-409835 (may not work)