This is a lovely salad for a late lunch on a warm afternoon. It is light and fresh while still satisfying the kids’ passion for pasta.
- 1/2 butternut pumpkin
- 300 g dried vermicelli pasta
- 2 rashers bacon (optional)
- 2 T macadamia oil
- 400 g can kidney beans, drained
- 1 bunch asparagus
- 2 large tomatoes, diced
- juice from 1/2 a lemon
- salt and pepper to taste
De-seed and peel pumpkin, and chop into 1.5 cm cubes. Steam until just soft. If using bacon, chop into small pieces and fry. Chop asparagus into 2 cm lenths and team until just soft.
Cook vermicelli in water or vegetable stock (I prefer stock if not using bacon) until al dente.
Combine all ingredients in a large bowl and serve.