s i m p l e s a t u r d a y

Pumpkin & Coriander Salsa 

Ingredients

500g butternut pumpkin, finely chopped


100gs of green beans

1/4-cup of raisins

2 tablespoons red wine vinegar

half an orange


1 tablespoons olive oil


1 bunch of fresh coriander leaves, finely chopped

drizzle of maple syrup

salt + pepper 

Directions

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Arrange pumpkin, in a single layer, on prepared tray. Drizzle with oil and maple syrup. Bake for 20 minutes or until pumpkin is tender.

Meanwhile, steam the beans.

Combine raisins, vinegar, orange juice and oil in a bowl. Stand for 20 minutes to let flavours develop.

Place pumpkin and beans in a bowl. Add coriander and currant mixture. Stir to combine.

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