Apple, pumpkin, cashew and toasted coconut salad
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 Dressing 1 tsp grated ginger 1 cup coconut milk 1⁄2 cup lemon juice 2 tsp soy sauce Method 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.