Thai Roast Pumpkin Salad with Red Curry Dressing

Thai Roast Pumpkin Salad with Red Curry Dressing

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 12, 2017.
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This dish has some heat!

Ingredients

THAI ROAST PUMPKIN SALAD

  • 400g pumpkin, peeled and diced 1-2cm
  • ½ red onion, cut into 2cm-thick wedges
  • 2 tablespoons kaffir lime coconut sugar
  • 150g green beans, ends trimmed then cut in half
  • ½ telegraph cucumber
  • 1 carrot
  • ½ chilli (optional)
  • 1 bag rocket leaves
  • 60g roasted cashew nuts and pumpkin seeds
  • 100g mung bean sprouts
  • 15g crispy shallots

TO SERVE

  • 80g Veggie red curry dressing

Steps

  1. oven to 230°C. Line an oven tray with baking paper.
  2. Toss pumpkin and onion on prepared tray with a drizzle of oil and kaffir lime sugar. Season with salt and cook for 15 minutes, until cooked through. Turn once to ensure even cooking.
  3. When 5 minutes cook time remains, add beans and cook until vegetables are tender. Remove from oven and allow to cool slightly.
  4. While pumpkin is cooking, cut cucumber in half lengthways, use a teaspoon to scoop out the seeds (discard seeds) then slice 1cm. Peel carrot and cut carrot into 0.5cm-thick matchsticks and finely slice chilli (if using).
  5. Arrange rocket on a large platter and scatter over cucumber, carrot, cooked pumpkin, onion and beans. Sprinkle over cashew nuts and pumpkin seeds, chilli (if using), mung bean sprouts and crispy shallots.
  6. Divide Thai roast pumpkin salad between plates and drizzle over Veggie red curry dressing

Nutritional Information

Energy 1871 kj
447 kcal
Protein 18.3g
Carbohydrate 52.5g
Fat 15.4g