Turn a vegetarian salad into a hearty flavour explosion with this medley of gently spiced pumpkin, black beans and fresh greens. It’s a satisfying taste of Jamaica in a veggie-loaded and colourful bowl.
Always refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
mild Caribbean jerk seasoning
spinach & rocket mix
Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Sprinkle over 1/2 the mild Caribbean jerk seasoning and drizzle with olive oil. Toss to coat, then roast until tender, 20-25 minutes. Set aside to cool for 5 minutes.
While the pumpkin is roasting, drain and rinse the black beans. Finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list). Thinly slice the radish. Roughly chop the coriander. Slice the lemon (see ingredients list) into wedges.
Heat a large frying pan over a medium-high heat. When the pan is hot, add the shredded coconut and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl and allow to cool. Season with a pinch of salt and pepper and set aside.
Return the pan to a high heat with a drizzle of olive oil. Add the sweetcorn and black beans and cook, tossing, until the corn is charred and the beans have popped slightly, 5 minutes. Add the garlic and the remaining mild Caribbean jerk seasoning and cook, stirring until fragrant, 1 minute. Set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
In a large bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), a good squeeze of lemon juice and a pinch of salt and pepper. Add the spinach & rocket mix, charred corn, black beans, radish, roasted pumpkin and 1/2 the coriander. Toss to coat.
Divide the Caribbean jerk pumpkin and black bean salad between plates. Crumble over the feta and sprinkle with the toasted coconut and remaining coriander. Serve with any remaining lemon wedges.