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Pumpkin and white bean salad

The Ultimate Low-fat cookbook, ACP Books

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Low fat, Vegetarian
Course: Lunch, Main
Favourite flavours: Salad

We used dried haricot beans in this recipe; you can use two 400g cans cannellini beans instead. If using canned beans, delete step 1, and add the rinsed, drained canned beans to salad in step 5.
INGREDIENTS

1¼ cups (250g) dried white beans
1kg pumpkin, cut into 3cm pieces
250g rocket, trimmed
1 cup loosely packed fresh coriander leaves
1 tablespoon sunflower seeds

preserved lemon dressing
¼ cup (60ml) lemon juice
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped preserved lemon rind
1 teaspoon olive oil
½ teaspoon white sugar
METHOD

Place beans in medium bowl, cover with water; stand overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Drain. Rinse under cold water; drain.

Preheat oven to 220°C/200°C fan-forced.

Place pumpkin, in single layer, on oven tray lined with baking paper; roast about 40 minutes or until tender.

Meanwhile, make preserved lemon dressing.

Combine beans, pumpkin and dressing in large bowl with rocket and coriander. Serve salad sprinkled with seeds.

Preserved lemon dressing
Combine ingredients in screw-top jar; shake well.

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