A warm and simple salad that is perfect with grilled chicken or fish.

Ingredients

1 ½ cups	Butternut pumpkin, peeled and cubed
3	Limes
1	Corn cob, kernels cut off
1 cup	Red kidney beans
1 small bunch	Coriander leaves, to serve
1 bag	Corn chips
1 drizzle	Paul Newman's Own Caesar Salad Dressing

Directions

1. Preheat oven to 180 and line a baking tray
2. Cover tray with pumpkin then sprinkle over the finely grated lime zest. Squeeze over the juice and drizzle with olive oil.
3. Roast until golden brown and cooked through. Serve warm, tossed with the red kidney beans, corn, coriander and Paul Newman's Own Caesar dressing.