Sticky Pumpkin, Cranberry and Rocket Salad
Serves 6
Prep 15 Minutes, Cook 20 Minutes
Ingredients
- 1/4 cup white miso paste
- 3 teaspoons salt-reduced soy sauce
- 1 tablespoon mirin
- 1½ tablespoons caster sugar
- 2cm piece fresh ginger, peeled, finely grated
- 1 garlic clove, crushed 800g kent pumpkin, cut into 6 wedges (skin on)
- 2 tablespoons pepitas
- Canola oil cooking spray
- 1 avocado, sliced
- 120g baby rocket
- 1 Lebanese cucumber, halved lengthways, sliced diagonally
- 1/3 cup dried cranberries
- 1/4 cup lime juice
- 2 teaspoons salt-reduced soy sauce
- 2½ teaspoons caster sugar
- 1/2 teaspoon sesame oil
- 1½ tablespoons rice bran oil
How to make
- Preheat oven to 220°/200°C fan-forced. Line a large baking tray with baking paper.
- Combine miso, soy sauce, mirin, sugar, ginger and garlic in a small bowl. Cut each pumpkin wedge in half. Place pumpkin, in a single layer, on prepared baking tray. Brush pumpkin with ½ the miso mixture. Roast for 10 minutes. Brush with remaining miso mixture and sprinkle with pepitas. Spray with oil. Roast for a further 10 minutes or until sticky and tender.
- Meanwhile, make Lime and Soy Dressing Place lime juice, soy sauce, sugar and oils in a small bowl. Stir until sugar dissolves.
- Add avocado to dressing. Toss to coat. Arrange rocket, cucumber and pumpkin on a platter (see notes). Top with avocado and drizzle with dressing. Sprinkle with cranberries. Serve.
Cook's notes:
- If packing lunch for 2 people the next day, reserve 1/3 of the salad mixture and 2 tablespoons dressing.
- For lunch: Devide salad mixture between 2 airtight containers. Add a 95g can tuna or salmon, drained, flaked, or 50g chopped teriyaki tofu to each salad mixture. Devide dressing between 2 small airtight containers. Add dressing just before eating.
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