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Thai Recipes
Warm Thai Pumpkin Salad

Warm Thai Pumpkin Salad

with Peanut & Kaffir Lime Dressing

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

Allergens:SoyPeanutsGlutenTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled pumpkin

½ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 clove

garlic

2 leaves

makrut lime leaves

1 tin

coconut milk

1 packet

peanut butter

(ContainsPeanuts)

1 unit

carrot

1 unit

cucumber

½ unit

lemon

1 bag

mixed salad leaves

1 packet

roasted peanut cashew mix

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

1 packet

crushed peanuts

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

Not included in your delivery

olive oil

2 tsp

soy sauce

(ContainsGluten)

2 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3070 kJ
Fat45.5 g
of which saturates16.9 g
Carbohydrate51.6 g
of which sugars30.2 g
Protein20.7 g
Sodium1100 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
ROAST THE PUMPKIN
ROAST THE PUMPKIN
1

Preheat the oven to 220°C/200°C fan-forced. Cut the pumpkin into 1cm chunks. In a medium bowl, add the pumpkin, Thai red 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, then toss to coat. Spread out on an oven tray lined with baking paper and roast until tender, 20-25 minutes. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time.

Prep
Prep
2

While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Very thinly slice the makrut lime leaves. TIP: Makrut lime leaves can be fibrous so make sure to cut them very thinly!

Dressing
Dressing
3

Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and sliced makrut lime leaves 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.

Salad
Salad
4

Grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Slice the lemon (see ingredients list) into wedges.

Toss
Toss
5

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

Serve
Serve
6

Divide the salad between bowls and top with the Thai roasted pumpkin. Drizzle over the peanut-makrut lime dressing and garnish with the roasted peanut & cashew mix. Serve with remaining lemon wedges. TIP: You can toss everything together if you prefer!