Preheat the oven to 190'C.
Fill a saucepan with water and set to boil.
Peel and trim the pumpkin and cut into chunks.
Add pumpkin to boiling water and simmer for 5 mins. Drain well then place on a baking tray. Drizzle 1 tablespoon of Olive oil and sprinkle with all-spice and a little salt and pepper. Bake for 25 minutes or until golden.
Trim the beans and cut into chunks then steam for 5 mins. Set aside.
Drain the chickpeas and rinse well.
Trim and cut up the spring onions and cucumber. Cut the cherry tomatoes in half.
Place the chickpeas, beans, spring onion, cucumber, cherry tomatoes and hazelnuts in a bowl. Add the cooked pumpkin and toss together. Dress with one tablespoon of olive oil and the balsamic vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (559g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 31.6mg||1 %|
|Potassium 1321mg||35 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 17.4g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 144
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