Manda Chilli Pumpkin & Potato Salad

Ingredients

Half a Pumpkin
2 Tablespoons Olive Oil
2 Carrots
2 Potatoes
1 Large Red Pepper Sliced Thinly
1 Large Yellow Pepper Sliced Thinly
1 Large Green Pepper Sliced Thinly
1 Teaspoon Rosemary
5 Long Green Beans
1 Can of Red Kidney Beans 400g
2 Onions
1 Red Sliced Thinly
1 White Onion Sliced Thinly
Salt and Pepper to your taste
1 Teaspoon Manda Extra Hot Chilli Sauce
1 Tablespoon Lemon juice
1 Tablespoon of white vinegar

Serves 4 people

Method

Stage 1
Clean and cut the pumpkin, carrots and potatoes. Boil in salt water with the Manda Extra Hot Chilli Sauce. Boil until the pumpkin, carrots and potatoes are soft. Remove the pumpkin, carrots and potatoes then rest them for 5 minutes.

Stage 2
Blanch the green beans in boiling water. Sweat onions (red and white) and peppers (green, yellow and red).

Stage 3
Mix the lemon juice, vinegar, olive oil and Manda Extra Hot Chilli Sauce together.

Stage 4
Remove any excess water from the can of red kidney beans, then add all the other cooked ingredients together plus the mixed lemon juice, vinegar, olive oil and Manda Extra Hot Chilli Sauce together and toss through. Then serve.