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

1. Place the pumpkin in a roasting pan with the oils, pistachios and sea salt.
2. Roast for 20 minutes in a 180C oven.
3. While the pumpkin is cooking, steam the green beans for approx 4 minutes.
4. Drain and refresh in cold water.
5. Combine the oil, lime juice, garlic, rice syrup and chilli flakes in a small jar.
6. Toss over the spinach leaves and green beans.
7. 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)