Spiced baked pumpkin salad

Use fresh seasonal produce to create this warm Spring salad.

Recipe «Spiced baked pumpkin salad» presented in category Recipes / Salads, to prepare this dish you will need no more 6 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.