Pumpkin, red pepper and rocket pasta salad



1kg Pumpkin, cubed

1 large red onion, sliced

2 onions, sliced

1 red pepper, roughly chopped

225g Fusilli pasta

200g haricot beans, cooked

50g rocket

150g seedless red grapes, halved

4 cloves of garlic, crushed

Red pepper corns, cumin seeds and coriander seeds, crushed in a pestle and mortar.

Olive oil


1 lemon, juiced and zested


Put the pumpkin and onions in a baking dish. Add olive oil, garlic (save some for the dressing) and ground spices so all the veg is coated. Bake at 180ยฐ for 30 minutes, stirring occasionally. Add the red pepper and bake for another 30 minutes until cooked.

Cook the pasta until itยดs al dente and combine with the haricot beans, roast vegetables and rocket.

Scatter the grapes over the top of the vegetarian/vegan salad.

For the dressing:

a3Mix equal parts olive oil, tahini and lemon juice in a small jam-jar and add chopped garlic, grated lemon zest, salt and pepper. Shake the jar and pour the dressing over the salad.

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