Roast Pumpkin, Green Beans & Avocado Salad with Honey Soy Dressing & Toasted Almonds

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Serves: 4-6 as an accompaniment
Prep Time: 10 minutes
Cook Time: 25 minutes

1 butternut pumpkin, peeled, cut into 2.5cm cubes
1 tablespoon ground cumin
2 tablespoons olive oil
Salt and freshly ground black pepper
200g green beans, topped
100g baby English spinach leaves
2 avocados, cut into 2.5cm cubes
100g flaked almonds or chopped macadamias, toasted

1 tablespoon honey
2 tablespoons soy sauce
1/4 cup olive oil

  • Preheat the oven to 200C.
  • Line baking tray with non-stick baking paper.
  • Place the pumpkin, cumin and olive oil on the tray and toss to coat.
  • Roast pumpkin in preheated oven for 20-25 minutes, tossing occasionally, or until cooked through and coloured on the edges. Place in a large serving bowl.
  • Meanwhile, bring a medium saucepan of water to the boil over high heat.
  • Blanch the beans for 2-3 minutes or until bright green in colour.
  • Drain and refresh in iced water. Place in the serving bowl.
  • Add the spinach, avocado, almonds or macadamias and dressing to the serving bowl and toss to combine.
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