Ap­ple, pump­kin, cashew and toasted co­conut salad

Broome Advertiser - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 10 min­utes Serves: 4 In­gre­di­ents 1 but­ter­nut pump­kin, peeled and cut into cubes 3 Sun­downer ap­ples, diced 1 cup cashews, toasted 1 tbsp freshly chopped co­rian­der

1⁄4 cup shred­ded co­conut, toasted


1 tsp grated ginger 1 cup co­conut milk

1⁄2 cup lemon juice 2 tsp soy sauce


Steam, boil or mi­crowave pump­kin cubes un­til ten­der. Com­bine pump­kin, ap­ples, cashews, co­rian­der and co­conut in a serv­ing bowl. Place dress­ing in­gre­di­ents in a sep­a­rate bowl. Mix well. Pour dress­ing over salad. Toss well to com­bine. Serve as an ac­com­pa­ni­ment to grilled or baked chicken or fish.

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