roast pumpkin, beet & cannellini bean salad recipe | Jessica Cox

Ingredients

• 4 medium sized beets cut into quarters
• 1/3 butternut pumpkin cut into wedges (with pips attached)
• 1 can cannellini beans, well rinsed
• 1 heaped teaspoon celery seeds
• 1 heaped dessertspoon sesame seeds
• 1 heaped dessertspoon pumpkin seeds (pepitas)
• 1/3 cup thickly shaved pecorino
• olive oil
• 2 handfuls rocket leaves