Korean-Style Pumpkin & Kimchi Salad
with Crunchy Noodles & Chilli
- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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?
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
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
Utensils
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, capsicum, cucumber and long chilli (if using).
• Roughly chop plant-based kimchi.
• Just before serving, in a large bowl, combine gourmet leaf mix, kimchi,
cucumber, radish, capsicum, garlic aioli and sesame oil blend
(see ingredients). Season to taste with salt and pepper.
• Divide kimchi salad between bowls.
• Top with Korean-style pumpkin, crunchy fried noodles and chilli to serve. Enjoy!
