Gayle Lynch

This is a much-loved family recipe, taken from a magazine some years ago. The pumpkin and avocados complement each other perfectly and the salad is served warm with a tempting honey and soy dressing.

GAYLE LYNCH, Old Bus Depot Markets Office – administration genius and the helpful and kind voice you will hear at the end of the phone.

Warm pumpkin and avocado salad

Serves 4

1 butternut pumpkin, peeled and cut into 2.5cm cubes

1 tbsp ground cumin

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper

200g green beans, topped and tailed

100g baby spinach leaves

2 avocados, cut into bite-sized cubes

100g flaked almonds or chopped macadamias, toasted

Dressing

1 tbsp honey

2 tbsp soy sauce

¼ cup extra virgin olive oil

1. Preheat oven to 200oC.

2. Line a baking sheet with baking paper.

3. Toss pumpkin, cumin and oil in a bowl, then arrange on the baking sheet.

4. Roast 20-25 minutes or until pumpkin is tender and edges start to brown.

5. Place in large serving dish.

6. Plunge beans into a pot of lightly salted, boiling water and cook 2-3 minutes or until bright green.

7. Drain and refresh under cold water.

8. Add to pumpkin, then add spinach, avocado and nuts.

9. Whisk honey, soy and oil in a small bowl and pour over the salad.

10. Toss well and serve immediately.