Snow Pea & Butternut Pumpkin Salad
Pre‐heat oven to 180 degrees Celcius.
Prepare peas ‐ wash in cold water, then top, tail and remove and discard the string running along either side of the pod.
Blanch peas in boiling salted water for 30‐60 seconds, remove and refresh in ice water.
Coat pumpkin in oil, salt and pepper by tossing together in a bowl.
Place pumpkin on a baking tray and roast for 20‐25 minutes in a pre-heated oven until just tender.
Roast pine nuts in pre‐heated oven for approximately 2‐3 minutes until light brown.
To serve: place pumpkin and peas in a large salad bowl and
toss. Top with roasted pine nuts and drizzle with your favourite
500 grams butternut pumpkin, diced
2 tablespoons olive oil
Salt and pepper
200 grams sugar snap peas
200 grams snow peas