Adam Liaw cooked a dish like this on his show on SBS TV so I thought I would use the same combination of flavours and turn it into a salad. I guess we can call it an Indian salad with the addition of the curry leaves. It would certainly be delicious served as part of a shared table with Indian inspired curries or roasted meats.
Roast the pumpkin in a hot oven and let it come to room temperature before adjusting the dressing and adding the leaves. You can also add some other green vegetables if you wish. Remember to steam those quickly to retain the nutrients. You can find the steaming timing here for vegetables.
You could steam the pumpkin too but the flavour is better roasted. I have done other salads with steamed pumpkin which you can find in the salad category.
Ingredients:
Large chunk of pumpkin, diced into medium size pieces
Handful shallots, peeled
2 tsp fennel seeds
1 bulb of garlic, broken into cloves and left whole
2 tbsp. Olive oil
4 branches of fresh curry leaves, removed from the stalk
Sea salt & freshly ground black pepper
2 tsp sherry vinegar
Handful of baby spinach to serve
½ tin chickpeas, rinsed
¼ cup pumpkin seeds
Extra sherry vinegar and oil to taste
Method:
- Toss everything together except leaves, chickpeas, pumpkin seeds and extra vinegar & oil in a large bowl.
- Place a large piece of baking paper on a flat oven tray and pile on the vegetables.
- Roast @ 200°C Fan forced for 45 minutes.
- Remove to cool to room temperature.
- Mix in leaves, chickpeas, seeds and other steamed vegetables if you are using them.
- Taste and adjust seasoning, adding more sherry vinegar and oil to dress the salad if necessary.
Latest Comments