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.
mild Caribbean jerk seasoning(ContainsWheat, Soy, Sulphites)
long red chilli
spinach & rocket mix
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 2cm chunks. Place the pumpkin on an oven tray lined with baking paper. Sprinkle with 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.
While the pumpkin is roasting, drain and rinse the black beans. Slice the kernels off the corn cob. TIP: Do this in a large bowl to prevent the kernels from going everywhere! Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into half-moons. Roughly chop the coriander. Thinly slice the long red chilli (if using). Zest the lime to get a good pinch, then slice into wedges.
Heat a large frying pan over a medium-high heat. Once hot, add the shredded coconut (see ingredients list). Toast, tossing occasionally, for 2-3 minutes, or until golden. Transfer to a small bowl and allow to cool. Once cooled, stir through the lime zest and a pinch of salt and pepper.
Return the pan to a high heat with a drizzle of olive oil. Add the corn kernels and black beans and cook, tossing, until the corn is golden and the black beans have split slightly, 5 minutes. TIP: Cover with a lid if the corn kernels start to pop out of the pan. Add the garlic and remaining mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes.
In a large bowl, combine the olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people), white wine vinegar and a pinch of salt and pepper. Add the spinach & rocket mix, charred corn, black beans, cucumber, the cooled jerk pumpkin, 1/2 the coriander and 1/2 the chilli (if using). Just before serving, toss to coat.
Divide the Caribbean jerk pumpkin & black bean salad between plates. Crumble over the feta (see ingredients list) and sprinkle with the toasted coconut, remaining coriander and remaining long red chilli (if using). Serve with the lime wedges.