Roasted pumpkin is combined with fresh green salad leaves and pumpkin seeds.
Prep time:10 mins
Cook time:20 mins
- 350g diced pumpkin
- 2 cloves garlic
- 4 cups mixed lettuce leaves
- 420g can Edgell Four Bean Mix, drained
- 2 tablespoons pumpkin seeds
- 2 tablespoons lemon juice
- 1 teaspoon honey, warmed
Roast or grill pumpkin and garlic cloves until just tender.
Arrange mixed lettuce on a serving platter, top with drained Edgell Four Bean Mix and pumpkin. Sprinkle with pumpkin seeds.
Remove skins from garlic and mash the flesh. Combine garlic, lemon juice and honey; drizzle over salad.
Pumpkin seeds (also known as pepitas) are available in the nut section of the supermarket.