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