Roast Pump­kin, Cab­bage & Cashew Salad

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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

(Chi­nese cab­bage)

2 green onions, finely sliced

1 cup chopped co­rian­der leaves and stems,

washed well

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).

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