Asian BBQ Roast Pumpkin, Salmon & Slaw
with Crunchy Noodles & Japanese Dressing
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 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Deluxe Salad Mix
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Pumpkin
1 sachet
Asian BBQ Seasoning
(Contains: Soy, Gluten, Wheat;)
1 packet
Mixed Salad Leaves
1
Long Chilli
1
Cucumber
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
Red Radish
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
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, trim and roughly chop pea pods. • Thinly slice red radish and long chilli (if using).
• Just before serving, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
• In a large bowl, combine deluxe salad mix, mixed salad leaves, pea pods, red radish, garlic aioli and Japanese style dressing. Season to taste with salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan!
• Divide slaw between bowls. • Top with Asian BBQ roast pumpkin and salmon, crunchy fried noodles and chilli to serve. Enjoy!
