with Creamy Dressing & Pickled Ginger
This crunchy rainbow salad has flavour, texture and colour, leaving no box unticked. A superstar salad this good, deserves some equally sensational company, so welcome to the plate; miso-glazed pumpkin. You can thank us later! *We’ve replaced the deluxe salad mix in this recipe with slaw mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Mixed salad leaves
1 packet
Garlic aioli
1 packet
Pumpkin
1
Everything garnish
1 sachet
Crunchy Fried Noodles
1 packet
Red Radish
1
Miso paste
1 packet
Japanese dressing
1 packet
Pickled ginger
1 packet
Cucumber
1
Lemon
1
Slaw mix
1 packet
Olive oil
1 drizzle
Honey
1 tbs
Vinegar
1 tsp
Soy sauce
0.5 tbs
• Preheat oven to 220°C/200°C fan-forced.
• Cut pumpkin into 1cm-thick wedges.
• In a small bowl, combine miso paste, the honey and vinegar.
• Place pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. Brush over miso mixture.
• Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, thinly slice red radish and cucumber into rounds.
• Slice lemon into wedges.
• In a large bowl, combine garlic aioli, the soy sauce and a good squeeze of lemon juice.
• When pumpkin is done, to the bowl with creamy dressing, add slaw mix, mixed salad leaves, radish, cucumber, Japanese-style dressing and crunchy fried noodles. Toss to combine. Season to taste with salt and pepper.
• Divide crunchy rainbow salad between bowls.
• Top with miso-glazed pumpkin.
• Sprinkle with everything garnish (see ingredients).
• Top with pickled ginger. Serve with any remaining lemon wedges. Enjoy
2240
kJ
Energy (kJ)
535
kcal
Calories
35.9
g
Fat
4.1
g
of which saturates
42.5
g
Carbohydrate
27.4
g
of which sugars
7.3
g
Dietary Fibre
9.8
g
Protein
0
mg
Cholesterol
1120
mg
Sodium
