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Lime-roasted pumpkin


1 1/2 cups butternut pumpkin, peeled and cubed

3 limes

1 cob corn, kernels cut off

1 cup red kidney beans (rinsed and drained from tin)

Coriander leaves, to serve

Corn chips, to serve

Paul Newman’s Own Caesar Dressing


  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 Caesar dressing.
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