Lima bean, pumpkin and rocket salad (ensalada de habas)

Ingredients

• 150 g (1½ cups) dried lima beans, soaked overnight
• 2 bay leaves
• 2 garlic cloves, bruised
• 900 g butternut pumpkin, peeled, seeded, cut into wedges
• 1 tbsp olive oil
• rocket leaves, to serve

Pebre (Chilean salsa)

• 2 white onions, finely chopped
• 1 tbsp white sugar
• 2 roma tomatoes, seeded, finely chopped
• 1 garlic clove, finely chopped
• 1 jalapeño or long green chilli, finely chopped
• 1 small green capsicum, finely chopped
• 1 small red capsicum, finely chopped
• 1 bunch coriander, stems and leaves finely chopped
• 2 tsp dried oregano
• 60 ml (¼ cup) white wine vinegar
• 60 ml (¼ cup) olive oil

Standing time 20 minutes

You will need to soak the lima beans overnight. Discard any beans that have floated to the surface.

Instructions

Drain lima beans, then rinse under running water. Drain again and set aside.

Place lima beans, bay leaves and garlic in a large saucepan and cover with 2 litres water. Bring to boil, skimming any impurities that rise to the surface, then reduce heat to medium and cook for 20 minutes or until tender. Drain. Discard bay leaves and set aside to cool.

Meanwhile, preheat oven to 200°C. Place pumpkin on an oven tray, drizzle with olive oil and season with salt and pepper. Roast, turning halfway through cooking, for 20 minutes or until golden and tender.

To make the salsa, place onions and sugar in a large bowl and cover with hot water. Stand for 10 minutes. Rinse under running water, then drain. Return onions to the same bowl with 1 tbsp salt, cover with hot water and stand for a further 10 minutes. Rinse again under running water, then drain.

Combine onions, tomatoes, garlic, jalapeño, capsicums, coriander, oregano, vinegar and oil, and season.

Place lima beans, roasted pumpkin and the salsa in a large bowl. Gently toss to combine and serve with rocket.

Photography by Brett Stevens.