Pumpkin Butter Bean Salad - Foodcore Nutrition Services

Ingredients

• 500g jap pumpkin, peeled, cut into chunks
• 1 small (100g) spanish onion, cut into quarters
• 4 tablespoons olive oil
• 400g tin butter beans, rinsed and drained
• ½ cup greek or natural yoghurt
• ½ bunch parsley, leaves picked
• 2 tablespoons pepitas
• 2 tablespoons walnuts (omit these for schools and replace with currants)
• Sea salt and black pepper
• 1 cup parsley leaves
• 1 cup mint leaves
• ¼ cup apple cider vinegar
• ⅓ cup extra virgin olive oil
• pinch chilli flakes
• 1 clove garlic (optional)