Indian Pumpkin Crustless Tart with Green Bean and Almond Salad

Steps

1. Prep veggies Preheat oven to 230°C. Bring a half full kettle to the boil. Slice onion 1cm and quarter capsicums, removing seeds and stalks. Heat a small drizzle of oil in an oven-proof fry-pan on medium-high heat.
2. Cook veggies Cook onion with ½ tsp salt for about 3 minutes, until softened. Add Indian spices and cook a further 1 minute, until fragrant. Add pumpkin and capsicums, toss and roast in oven for about 15 minutes, until tender. If you don’t have an oven-proof fry-pan, simply transfer vegetables to a medium baking dish before roasting.
3. Prep tart mix Whisk eggs and ½ tsp salt with coconut cream in a bowl.
4. Cook tart When veggies have cooked, remove from oven and pour over egg mix. Shake to ensure mix is evenly distributed and return to oven for about 7 minutes, until cooked through.
5. Make salad Cut beans in half lengthways and place in a heat-proof bowl with a pinch of salt. Cover with boiling water and leave for about 2 minutes, until bright green and tender. Drain and rinse under cold water to cool. Toss in a bowl with spinach, almonds and a small drizzle of olive oil and vinegar and season to taste.
6. Serve wedges of tart with Bombay chutney, salad and coriander.