Youll love the sweetness of the pumpkin and the crunch of the cashews in this simple salad.
- Cook the pumpkin in a large saucepan of salted boiling water for 10 minutes or until tender. Drain.
- Meanwhile, place cashews in a small frying pan over medium heat and cook, stirring, for 2-3 minutes or until toasted. Remove from heat (see microwave tip).
- Combine the sweet chilli sauce and water in a screw-top jar and shake until well combined.
- Combine the Asian greens, onion and pumpkin in a large bowl and gently toss until combined. Divide the salad among serving bowls. Drizzle with the sweet chilli dressing and sprinkle with cashews. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set