Caribbean Jerk Pumpkin & Black Bean Salad
with Feta & Shredded Coconut
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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Peeled Pumpkin Pieces
1 sachet
Mild Caribbean Jerk Seasoning
1 tin
black beans
(Contains Soy; )
1 clove
garlic
½ tin
sweetcorn
1 bunch
radish
1 bunch
coriander
½ unit
lemon
1 packet
shredded coconut
(Contains Sulphites; May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
1 bag
salad leaves
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.