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.
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
pumpkin
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1
cucumber
1
Red Radish
½
Long Chilli (Optional)
1 bag
deluxe salad mix
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
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 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!
