Pumpkin and Green Bean Salad

Thai Dressing 

• 1/2 medium notion peeled and cut into quarters 
• 1 medium knob of fresh ginger peeled
• 6 peeled garlic cloves 
• 3 large red  chillies (optional) 
• 2 tablespoons of maple syrup 
• 300 mls of coconut amino's 
• Blend till smooth

Salad

• Roast 1/2 a pumpkin in olive oil seasoned with salt and pepper 
• 1 packet of green beans (2 double handfuls) placed in boiling water for approx 3 mins (so still crunchy) drain and pat dry. 
• Arrange roasted pumpkin on the plate. Pile beans on top of pumpkin 
• Drizzle with dressing above 
• Can add additional extras such fresh coriander, spinach and cooked quinoa or goat feta if dairy tolerant.