Caramelised Pumpkin Salad With Chilli Jam Juice Dressing

READY IN: 1hr
Recipe by Ricky Henry-Davies

This is one of my favorite summer salads with the taste of Thailand. You can use your favorite vegetables and roast in the same way....

Top Review by Leggy Peggy

Delicious salad. It so colourful and healthy, and really a meal in itself. I used half lettuce and half baby spinach, and a green capsicum. I only had 200 grams of cheese, which I cut it into batons -- I think 150 grams of cheese would probably be plenty. I used Recipe #421053 in the dressing. In future I will double the amount dressing because this does make a huge salad. Thanks Ricky for a great recipe.

Ingredients Nutrition

Directions

  1. To make dressing bring chili jam, lime juice, soy, sugar and stock to boil.
  2. Set aside.
  3. Toss cubed pumpkin in oil and and roast till golden 200c about 45minutes.
  4. Mix all salad ingredients together add pumpkin and drizzle over dressing!
  5. Can add 1-2 tablespoons roasted peanuts, and fresh sliced chili.

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