Skip to main content

My Market Kitchen episode 12: Sweet tooth salad with green beans

Publication date: 13 August 2020

Watch the episode, meet the grower, get the recipe, check out the nutritional facts, and discover research projects relating to vegetables and other featured produce

In episode 12 of My Market Kitchen, Hort Innovation’s Research and Development Manager, Dietitian and Nutritionist Jemma O’Hanlon is back in the kitchen at Prahran markets one last time to create a delicious sweet tooth salad. We also speak to vegetable grower Fabian Carniel and researcher Dr Tim O'Hare about the latest research into sweet corn. 

Recipe: Sweet tooth salad with green beans 

Serves 2 


1/8 Australian Kent pumpkin, skin on
1 tsp Australian extra virgin olive oil
Pinch sea salt
Cracked black pepper
4 Australian Jerusalem artichokes
Handful Australian green beans
4 Australian prunes
¼ cup Australian pecans
2 tbsp goats cheese
2 cups Australian rocket

1 tbsp honey
1 tbsp Australian extra virgin olive oil



  1. Preheat oven to 200°C.
  2. Slice the pumpkin and artichokes and place onto an oven tray lined with baking paper.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Place in the oven for about 30 minutes or until the veg are cooked and a little crispy around the edges.
  5. Blanch the green beans in a pot of boiling water for about 3 minutes or until the colour becomes even more vibrant. Remove immediately and place in an ice bath to bring the temperature right now.
  6. Slice prunes into quarters.
  7. On a salad plate place pumpkin and Jerusalem artichokes. Top with green beans, rocket, prunes, pecans and sprinkle with goats cheese.
  8. Heat honey in the microwave for about 20 seconds. Stir in olive oil, and using a spoon, drizzle the dressing over the salad. Enjoy.

Tip: This hearty salad can be served while the pumpkin is still warm. Omit the Jerusalem artichokes if you can’t find them or use sliced Australian potatoes instead.

Download the recipe

Nutritional facts

  • Pumpkin is rich in beta carotene, which helps support our eye health. Vitamin A and C help protect our skin from the sun’s UV rays and can improve the overall appearance.
  • Jerusalem artichokes are rich in prebiotics which are fantastic for the gut. Prebiotics provide food for the good bacteria in our gut to eat.
  • Jerusalem artichokes come from the sunflower family and are not related to regular artichokes. They are also called the sunchoke for this reason. They look a bit like ginger, and go perfectly roasted or added to soups.

Meet the grower from this episode

Fabian Carniel – Mulgowie, QLD

Fabian Carniel has over 30 years of experience in the Australian fresh produce industry. He currently oversees the strategic direction, management and continued growth of Mulgowie Farming Company in Queensland. Appointed as Chief Executive Officer of Mulgowie in 2009, Fabian performs a key role in inspiring the Mulgowie team to consistently deliver quality, fresh and nutritious products through innovation and sustainable farming practices.

Investing in the future of the vegetable industry

Hort Innovation invests levy contributions from the vegetable industry, together with Australian Government contributions in the case of R&D, into Hort Innovation Vegetable Fund initiatives to improve and grow the industries.

You can read about these investments in R&D at the Vegetable Fund grower pages.

Want to find out more about our Veggycation program?

Visit now