Asian BBQ Roast Pumpkin & Kimchi Salad
with Crunchy Noodles
Keeping the calories in check has never been so tasty as it is in this dish! Asian BBQ-spiced pumpkin does the most with crunchy noodles and when paired with some stellar additions, how could anyone pass up on this delight?
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Long Chilli
1 packet
plant-based kimchi
1
Pumpkin
2
Red Radish
½ packet
Sesame Oil Blend
(Contains: Sesame;)
1
Gourmet Leaf Mix
2
Capsicum
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Sprinkle with Asian BBQ seasoning and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer!
• Meanwhile, thinly slice red radish, crunchino, cucumber and long chilli (if using). Roughly chop plant-based kimchi.
• Just before serving, in a large bowl, combine gourmet mix leaves, kimchi, cucumber, red radish, crunchino, garlic aioli and sesame oil blend (see ingredients). Season to taste with salt and pepper.
• Divide salad between bowls. • Top with Asian BBQ roast pumpkin, crunchy fried noodles and chilli to serve. Enjoy!
