Pumpkin & Bean Salad with Coconut

This is from Venezuela and is unusual enough that I think the boy will like it, despite its containing no meat. It’s also pumpkin time of year.

2 cups peeled diced pumpkin

Sea salt

½ lb green beans cut into ½ inch pieces

3tbsp extra virgin olive oil

1tsp fresh lime juice

3tbsp honey

1 small shallot, sliced

1/4tsp cayenne

½ cup shelled pumpkin seeds

Freshly ground black pepper

Shredded coconut for garnish (optional)

I think this is a dish for cooler evenings. I have Mozart’s Requiem on the CD player. Place the pumpkin in a large pan and cover with cold water. Bring to the boil and leave it there for 2 minutes. Add the green beans and give it another minute.

Drain and run cold water over it to stop it cooking.

Whisk together the olive oil, shallot, honey, lime juice and cayenne. Taste. I think it could take a little more cayenne. Once you’re happy, divide the pumpkin and beans between two bowls and add the pumpkin seeds. Season well with good salt and pepper.

Sprinkle with coconut, if you’re using it.

We’re having this with lamb steaks and Harissa. I know Latin America and North Africa are not close cousins, but it just seems to work.