Spiced baked pumpkin salad

Cooking Salads Spiced baked pumpkin salad

Use fresh seasonal produce to create this warm Spring salad.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180C. Place garlic, cumin, chillies, vinegar and sugar in a saucepan. Bring to the boil, then reduce heat and simmer for 1 minute. Place in a bowl with the kecap manis, olive oil and sesame oil.
  2. Lay the pumpkin wedges on a large, lined baking tray. Brush with a little olive oil and season. Roast for 10 minutes until almost tender. Remove and brush with half the marinade.
  3. Heat a char-grill over high heat and grill the pumpkin for 2-3 minutes, each side, until lightly charred and tender. Place on a serving platter and drizzle with the remaining kecap manis marinade.
  4. Garnish with coriander, crispy shallots and extra chilli.

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1 garlic clove, finely chopped
1 tsp ground cumin
2 small red chillies, finely chopped, plus extra to garnish
1/3 cup rice wine vinegar
1 tbsp brown sugar
2 tbsp kecap manis
1/4 cup olive oil, plus extra to brush
1 tbsp sesame oil
1/2 Jap pumpkin, seeds removed and cut into wedges
2 cups coriander leaves
Fried Asian shallots, to serve

Adv

Autors
Preparation time
10
Cooking time
6
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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