Put a zing in your step
“STICK food” is an all-time favourite at many a gathering, and plump grilled chicken basted in spicy satay is a surefire winner.
Creamy, coconutty and rich, this peanut-based sauce is balanced by the freshness of tomato and spinach with a zingy lime dressing.
To make the satay sauce, in a food processor blitz the ingredients along with 350ml water. Pour the mixture into a large frying pan and slowly cook over a low heat until it’s fragrant and the onion flavour tastes cooked. The sauce shouldn’t be too thick.
Prepare the salad dressing by heating 30ml water in a small saucepan and adding in the palm sugar until it dissolves. Whisk in the lime juice
AJI chilli is mid-range on the Scoville heat scale and adds a warming heat to this dish, balanced by the sweetness of the pumpkin and the creaminess of the cheese. Eat this as an awesome vegetarian side or as a top-notch snack.
If you can’t source aji chilli, jalapeno works as a substitute. and peanut oil and set aside.
Heat up your barbecue, or if you’re using an oven, preheat it to 200C. Brush the skewers heavily with the satay sauce. Barbecue the skewers over a high heat for 8 minutes, or roast them on a baking tray in the oven for about 12 minutes.
Pile the salad on the plate, pour over the dressing, sprinkle over the crushed
Preheat the oven to 200C. In a large bowl, mix the pumpkin with 20ml of the oil and a small pinch of salt, then spread out on a baking tray and roast in the oven for 15 minutes.
In a bowl, combine a good pinch of salt with the chilli powder and garlic powder. After the pumpkin has roasted for 15 minutes, remove it from the oven and peanuts and place the hot skewers on top. Serve any extra satay sauce on the side. season it with the spicy salt.
Return it to the oven for another 10 minutes.
In a blender, blitz the queso fresco, crackers and lime juice together and check the seasoning. Spread the sauce on the bottom of the plate. Break the pumpkin up over the sauce and then garnish with the sliced onion and coriander leaves.