Our friend Jo Harding has made yet another amazing creation for us. She's developed this outrageously delicious roast pumpkin Thai salad with salt and pepper almonds. Go on ... Give it a go!
INGREDIENTS
350 g Pumpkin (Delicata, Kabocha or Hokkaido if you don't want to peel it)
1 tbsp extra virgin olive oil
1/2 tsp paprika
Pinch of Pink Himalayan or sea salt
60 g sugar snap peas
100 g red cabbage, shredded
1 carrot
100 g kale, shredded
15 g fresh coriander, chopped
4 g fresh chives, chopped
1 tbsp extra virgin olive oil
1/2 tsp paprika
Pinch of Pink Himalayan or sea salt
60 g sugar snap peas
100 g red cabbage, shredded
1 carrot
100 g kale, shredded
15 g fresh coriander, chopped
4 g fresh chives, chopped
DRESSING
2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
1/2 lime (juice and zest)
1 small chilli (2g)
1 garlic clove
1 tbsp fresh ginger, grated
1 tbsp Coconut Aminos
Pinch Pink Himalayan or sea salt
1/2 lime (juice and zest)
1 small chilli (2g)
1 garlic clove
1 tbsp fresh ginger, grated
1 tbsp Coconut Aminos
Pinch Pink Himalayan or sea salt
NUTS
METHOD
- Preheat the oven to 200C (fan)
- Remove the seeds (and peel if not using the varieties listed above) from the pumpkin and chop into slices (about 1cm thick).
- Place on a non stick baking tray and toss with paprika, salt and olive oil. Roast in the oven for about 20 minutes until soft and golden.
- Meanwhile, finely shred the kale (using a food processor or by hand,) julienne / finely slice the carrots, red cabbage and sugar snap peas.
- Place the almonds on a clean baking tray. Toss with coconut oil, salt and pepper. Roast in the oven for 8 minutes until golden. Remove from the oven and allow to cool.
- Mix all the dressing ingredients together in a small bowl.
- Mix the kale, carrots, sugar snaps, pumpkin, almonds and dressing together in a large bowl and serve. Enjoy.