Spiced Baked Pumpkin Salad

Use fresh seasonal produce to create this warm Spring salad.

The ingredient of Spiced Baked Pumpkin Salad

• 1 garlic clove finely chopped
• 1 tsp ground cumin
• 2 small red chillies finely chopped plus extra to garnish
• 1 3 cup rice wine vinegar
• 1 tbsp brown sugar
• 2 tbsp kecap manis
• 1 4 cup olive oil plus extra to brush
• 1 tbsp sesame oil
• 1 2 jap pumpkin seeds removed and cut into wedges
• 2 cups coriander leaves
• fried asian shallots to serve

The Instruction of spiced baked pumpkin salad

• preheat oven to 180c place garlic cumin chillies vinegar and sugar in a saucepan bring to the boil then reduce heat and simmer for 1 minute place in a bowl with the kecap manis olive oil and sesame oil
• lay the pumpkin wedges on a large lined baking tray brush with a little olive oil and season roast for 10 minutes until almost tender remove and brush with half the marinade
• heat a char grill over high heat and grill the pumpkin for 2 3 minutes each side until lightly charred and tender place on a serving platter and drizzle with the remaining kecap manis marinade
• garnish with coriander crispy shallots and extra chilli

Nutritions of Spiced Baked Pumpkin Salad

fatContent: 402 237 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 39 grams carbohydrates
fibreContent: 35 grams sugar
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: n a

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