Pumpkin roasted with honey and rosemary is a delicious combination of flavours, with seasonal greens, leaves and hazelnuts to match. Try adding some freshly blanched and peeled broad beans to the mix for their vibrant green colour, creamy texture and subtle nutty flavour.
Recipe from Superlegumes: Eat Your Way to Great Health by Chrissy Freer
1½ tablespoon honey (Honey Tasmania, West-Bee Honey)
1½ tablespoon olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove)
2 teaspoons coarsely chopped rosemary (Plants Direct Tasmania, Old School Farm, Seven Springs Farm)
800g (1 lb 12 oz) pumpkin (winter squash), seeded and cut into wedges (Mooreville Gardens, Old School Farm, Seven Springs Farm)
2 teaspoons red wine vinegar
250g (9 oz/about 2 bunches) broccolini, trimmed (Laos Fresh Farm, Steve’s Vegies)
400g (14 oz) tin borlotti beans, drained and rinsed (alternatively use broad beans from Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm or Steve’s Vegies)
1 head radicchio, trimmed and leaves torn (Seven Springs Farm)
2 tablespoons lightly toasted hazelnuts, coarsely chopped (Hazelbrae Hazelnuts, Tasmanian Natural Garlic & Tomatoes)
Preheat the oven to 200°C (400°F). Line a large baking tray with baking paper. Combine 1 tablespoon of honey, 1 tablespoon of olive oil and the rosemary in a large bowl. Add the pumpkin and toss to coat. Place on the prepared tray and roast for 30–40 minutes or until golden, turning halfway through the cooking time.
Meanwhile, combine the remaining honey and oil and the vinegar in a small bowl. Set aside.
Cook the broccolini in a saucepan of boiling water until just tender. Drain. Combine the pumpkin, broccolini, borlotti beans, radicchio and hazelnuts in a large bowl. Add the honey dressing and gently toss to combine. Season to taste with sea salt and freshly ground black pepper.