Warm Pumpkin, Spinach, Prawn Salad With Chilli/ Lime Dressing

Recipe by Jewelies
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Dressing
  • 1
    tablespoon chile pepper jam
  • 2
    tablespoons lime juice
  • 1
    tablespoon fish sauce
  • 1
    tablespoon palm sugar
  • 14
    cup chicken stock
  • Salad
  • 1
    kg pumpkin, cut into 5cm cubes
  • 3
    tablespoons vegetable oil
  • 16
    prawns, deveined leaving heads and tails intact
  • 125
    g baby spinach leaves or 125 g similar greens
  • 1
    red onion, thinly sliced
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DIRECTIONS

  • To make dressing, combine all ingredients in a pan and bring to the boil. Set aside.
  • Preheated oven to 200°C.
  • Toss pumpkin lightly in 2 tablespoons of the vegetable oil, place in baking tray and baked in until golden brown, about 45 minutes.
  • Heat remaining oil in wok and stir-fry prawns until just cooked, about 2-3 minutes.
  • Drizzle half the dressing over the prawns and toss to coat.
  • To assemble, combine pumpkin, baby spinach and onion in a bowl. Divide mixture between individual serving plates.
  • Arrange prawns on top of salad and drizzle remaining dressing around the plates.
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