Roast Pumpkin, Cabbage & Cashew Salad
SERVES 4 PREP 10 minutes
COOK 25 minutes COST $3.45 a serve
800g pumpkin, cut into small wedges
¼ cup vegetable or rice bran oil 2 tablespoons lime juice
1 tablespoon fish sauce
½ teaspoon caster sugar
¼ teaspoon ground black pepper
100g packet crispy fried noodles
4 cups finely shredded wombok
2 green onions, finely sliced
1 cup chopped coriander leaves and stems,
½ cup mint
½ cup unsalted cashews, toasted
½ cup basil (optional)
1 Preheat oven to 200ºC/180ºC fan-forced. Place pumpkin on an oven tray. Drizzle over 1 tablespoon of the oil; toss to coat. Bake for 25 minutes or until tender. Set aside.
2 Combine juice, fish sauce, sugar, pepper and remaining oil in a bowl.
3 Place noodles in a large bowl with cabbage, onion, herbs, nuts and pumpkin. Add dressing. Toss to combine. Serve topped with basil (if using).