Warm sweet corn pumpkin salad

Jacqueline Alwill

Brown Paper Nutrition

A divine warm salad to have on repeat on your menu repertoire and to bring out to impress your guests when entertaining too. The delicious flavours of sweet corn and pumpkin team with cherry tomatoes, butter beans, herbs and feta to make the most heavenly nourishing combination – a little sweet and savoury and a whole lot of veg all in one!


Serves 4 as a main

Gluten free : Vegetarian

1kg jap pumpkin sliced into 4 thick wedges

4 cobs sweet corn

400g cherry tomatoes

100g red onion, sliced into chunks

3 tablespoons extra virgin olive oil

1x 400g tin butter beans, rinsed and drained

1/2 cup finely sliced fresh basil leaves

1/2 cup finely sliced fresh mint leaves

100g feta cheese, crumbled

1 tablespoon lemon juice

Heat oven to 200C and line 2 large baking trays with greaseproof paper. Arrange pumpkin wedges over one tray and the corn, tomatoes and red onion over the other. Drizzle with extra virgin olive oil, toss to coat and then bake in oven for 45 minutes. Once cooked arrange pumpkin pieces on a plate or serving platter. Cut sweet corn from the cob and toss with baked cherry tomatoes, red onion, butter beans, herbs, feta cheese and lemon juice. Season with sea salt and black pepper then spoon over the pumpkin pieces and serve.