Chilli prawn and pumpkin salad

Cooking Salads Chilli prawn and pumpkin salad

Spicy Asian prawns are delicious with the golden brown roast pumpkin.

Lables: High fibre High protein Low carb Low fat Low kilojoule Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Preheat oven to 200°C. Cut the pumpkin into 2cm chunks. Place on an oven tray. Season with salt and pepper and drizzle with a little oil. Toss to coat. Cook in the oven for 45 minutes or until soft and golden, tossing the pumpkin halfway through cooking.
  2. Heat the oil in a large frying pan over a medium-high heat. Stir-fry the prawns for 2 minutes. Add the garlic, ginger and chilli. Stir-fry for 1 minute or until the prawns are golden and cooked through. Add the soy sauce and lime juice. Stir through and remove from the heat. Add the warm pumpkin and coriander. Toss until well combined.
  3. Toss the salad leaves and cucumber together. Divide among serving plates. Top with the prawn and cucumber mixture. Serve immediately.

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1.4 kg pumpkin, peeled, deseeded
Salt & freshly ground pepper
3 tsp olive or canola oil, extra to drizzle
20 green prawns, peeled, tails removed
2 garlic cloves, chopped
2 tsp finely grated ginger
2 small red chillies, deseeded, finely chopped
1 tbsp soy sauce
Juice of a lime
2 tbsp chopped fresh coriander
100g Baby Asian Greens
2 Lebanese cucumbers, peeled into ribbons

Adv

Autors
Preparation time
20
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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