Chilli prawn and pumpkin salad

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

Recipe «Chilli prawn and pumpkin salad» presented in category Recipes / Salads, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.