Asian-Style Roast Pumpkin & Radish Salad
with Crunchy Noodles & Japanese Dressing
Keeping the calories in check has never been so tasty as it is in this dish! BBQ roast pumpkin does the most with a crunchy noodles and when paired with some stellar additions, how could anyone pass up on this delight?
This recipe is under 650kcal per serving.
1
pumpkin
1 sachet
sweet soy seasoning
()
1
cucumber
1
Red Radish
½
Long Chilli (Optional)
1 bag
deluxe salad mix
1 bag
mixed salad leaves
1 packet
garlic aioli
()
1 packet
japanese-style dressing
()
1 packet
Crunchy Fried Noodles
( )
olive oil
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Sprinkle with sweet soy 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 cucumber into rounds. • Thinly slice red radish and long chilli (if using).
• Just before serving, in a large bowl, combine deluxe salad mix, mixed salad leaves, cucumber, red radish, garlic aioli and Japanese style dressing. Season.
• Divide radish salad between bowls. • Top with Asian-style roast pumpkin, crunchy fried noodles and chilli to serve. Enjoy!
