Warm Thai Pumpkin Salad

Name: Warm Thai Pumpkin Salad with Peanut Dressing
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet peeled pumpkin pieces; ½ tin Thai green curry paste; 1 clove garlic; 1 tin coconut milk; 1 packet peanut butter; 1 packet Crushed Peanuts; 1 tsp soy sauce; 1 tsp brown sugar; 1 unit carrot; ½ unit pear; ½ unit lemon; 1 bag salad leaves; 1 packet Roasted Peanuts & Cashew Mix

with Peanut Dressing

Get up to $175 off

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:

Soy

•Peanuts

•Gluten

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

½ tin

Thai green curry paste

(Contains: Soy; May be present: Peanuts. )

1 clove

garlic

1 tin

coconut milk

1 packet

peanut butter

(Contains: Peanuts; )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 unit

carrot

½ unit

pear

½ unit

lemon

1 bag

salad leaves

1 packet

Roasted Peanuts & Cashew Mix

(Contains: Peanuts, Tree Nuts; )

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains: Soy, Gluten; )

1 tsp

brown sugar

Nutrition Values

/ per serving

Calories2530 kcal

Fat38 g

of which saturates13.8 g

Carbohydrate38.7 g

of which sugars26.8 g

Protein18.2 g

Sodium1600 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Medium Pan

Cooking Steps

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.

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

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.

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

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.

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!