Ingredients for Warm Pumpkin Spinach Prawn Salad With Chilli Lime Dressing
- Chile Pepper Jam
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- Palm Sugar
- Chicken Stock
- 400g cubed pumpkin
- 3 tablespoons olive oil
- 250g raw prawns
- Baby Spinach Leaves
- Red Onion
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How to Make Warm Pumpkin Spinach Prawn Salad With Chilli Lime Dressing
- **Make the Chilli Lime Dressing:** In a small saucepan, combine 1/4 cup lime juice, 2 tablespoons fish sauce, 1 tablespoon brown sugar, 1-2 finely chopped red chillies (adjust to your spice preference), and 1 tablespoon of olive oil. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and set aside to cool.
- **Roast the Pumpkin:** Preheat oven to 200°C (400°F). Toss 400g cubed pumpkin with 2 tablespoons olive oil, salt, and pepper. Spread on a baking tray and roast for 40-45 minutes, or until tender and golden brown.
- **Cook the Prawns:** While the pumpkin is roasting, heat 1 tablespoon olive oil in a wok or large frying pan over medium-high heat. Add 250g raw prawns and stir-fry for 2-3 minutes, or until pink and cooked through.
- **Dress the Prawns:** Drizzle half of the chilli lime dressing over the prawns and toss gently to coat.
- **Assemble the Salad:** In a large bowl, combine the roasted pumpkin, 200g baby spinach, and 1/2 cup thinly sliced red onion.
- **Serve:** Divide the spinach mixture among serving plates. Arrange the prawns on top of the salad and drizzle the remaining dressing over the salad. Garnish with extra chillies or lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
33g
Fat
7g
Carbs
8g
