Ingredients for Caramelised Pumpkin Salad With Chilli Jam Juice Dressing
- 500g cubed pumpkin
- 1 tablespoon olive oil
- Spinach Leaves
- Lettuce Leaves
- Red Capsicum
- Tomatoes
- Cucumber
- Coriander
- Basil
- Red Onion
- Chile Pepper Jam
- 2 tablespoons lime juice
- Soy Sauce
- Palm Sugar
- 1/4 cup vegetable stock
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How to Make Caramelised Pumpkin Salad With Chilli Jam Juice Dressing
- **Make the Dressing:** In a small saucepan, combine 2 tablespoons chili jam, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1/4 cup vegetable stock. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside to cool.
- **Roast the Pumpkin:** Preheat oven to 200°C (400°F). Toss 500g cubed pumpkin with 1 tablespoon olive oil, salt, and pepper. Roast for 40-45 minutes, or until golden brown and tender.
- **Prepare the Salad:** While the pumpkin roasts, prepare your favorite vegetables. Suggestions include: 1 cup chopped bell peppers, 1/2 cup shredded carrots, 1/2 cup chopped cucumber, and 1/4 cup chopped cilantro.
- **Assemble the Salad:** In a large bowl, combine the roasted pumpkin and prepared vegetables. Drizzle with the chili jam dressing and gently toss to coat.
- **Garnish & Serve:** Add 1-2 tablespoons roasted peanuts and 1-2 thinly sliced fresh chilies (optional) for extra crunch and heat. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
56g
Fat
8g
Carbs
12g
