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Caribbean Jerk Pumpkin & Black Bean Salad

Caribbean Jerk Pumpkin & Black Bean Salad

with Feta & Shredded Coconut

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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.

Tags:Low Calorie
Allergens:SulphitesMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped pumpkin

1 sachet

mild Caribbean jerk seasoning

1 tin

black beans

½ tin

sweetcorn

1 clove

garlic

1 bunch

radishes

1 bunch

coriander

½ unit

lemon

1 packet

shredded coconut

(ContainsSulphites)

1 bag

spinach & rocket mix

1 block

feta cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2130 kJ
Fat24.6 g
of which saturates10.9 g
Carbohydrate51.6 g
of which sugars17.2 g
Protein19.6 g
Sodium1460 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.