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Warm Thai Pumpkin Salad

Warm Thai Pumpkin Salad

with Peanut Dressing

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We love thinking outside the box, like using aromatic green curry paste to flavour roasted pumpkin, then adding a creamy peanut dressing to make a warm, satisfying salad. It's the Thai flavours you love, served in a fresh new way!

Tags:Veggie
Allergens:SoyPeanutsGlutenTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped pumpkin

½ tin

Thai green curry paste

(ContainsSoyMay be presentPeanuts)

1 clove

garlic

1 tin

coconut milk

1 packet

peanut butter

(ContainsPeanuts)

1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

1 unit

carrot

½ unit

pear

½ unit

lemon

1 bag

mixed salad leaves

1 packet

roasted peanut cashew mix

(ContainsPeanuts, Tree NutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsSoy, Gluten)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2530 kJ
Fat38 g
of which saturates13.8 g
Carbohydrate38.7 g
of which sugars26.8 g
Protein18.2 g
Sodium1600 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, add the peeled & chopped pumpkin, Thai green curry paste (1/2 tin for 2 people / 1 tin for 4 people), a drizzle of olive oil and a pinch of salt and pepper and toss to coat. Spread the pumpkin out on an oven tray lined with baking paper and roast until tender, 20-25 minutes.

2

While the pumpkin is roasting, finely chop the garlic (or use a garlic press).

3

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the coconut milk, peanut butter, crushed peanuts, soy sauce and brown sugar. Bring to the boil and stir to combine. Reduce the heat to medium and simmer until well combined and thickened slightly, 1-2 minutes. Set aside to cool.

4

Grate the carrot (unpeeled). Thinly slice the pear (see ingredients list). Slice the lemon (see ingredients list) into wedges.

5

In a medium bowl, add the carrot, pear and mixed salad leaves. Just before serving, drizzle with a little olive oil, add a squeeze of lemon juice and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the salad between bowls and top with the Thai roasted pumpkin. Drizzle over the peanut dressing and garnish with the roasted peanut & cashew mix. Serve with any remaining lemon wedges.

TIP: You can toss everything together if you prefer!