Warm Thai Pumpkin Salad
with Peanut & Kaffir Lime Dressing
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!
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
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.
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!
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.
Grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Slice the lemon (see ingredients list) into wedges.
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.
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!