Miso-Glazed Pumpkin, Chicken & Crunchy Rainbow Salad
with Creamy Dressing & Pickled Ginger
This crunchy rainbow salad has flavour, texture and colour, leaving no box unticked. A superstar salad this good, deserves some equally sensational company, so welcome to the plate; miso-glazed pumpkin and chicken. You can thank us later!
We’ve replaced the deluxe salad mix in this recipe with slaw mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
330 g
Chicken Thigh
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
Slaw Mix
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Gluten, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1
Lemon
1 packet
Miso Paste
(Contains: Gluten, Wheat, Soy;)
1 packet
Mixed Salad Leaves
1 packet
Pickled Ginger
1
Pumpkin
1
Red Radish
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into 1 cm-thick wedges. • In a small bowl, combine miso paste, the honey and vinegar. • Place pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. Brush over miso mixture. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, thinly slice red radish and cucumber into rounds. • Slice lemon into wedges. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl. • In a large bowl, combine garlic aioli, sesame oil blend (see ingredients), the low sodium soy sauce and a good squeeze of lemon juice. • When pumpkin is done, to bowl with the dressing, add deluxe salad mix, mixed salad leaves, radish, cucumber and crunchy fried noodles. Toss to combine. Season to taste with salt and pepper.
• Divide crunchy rainbow salad between bowls. • Top with miso-glazed pumpkin and chicken. • Sprinkle with everything garnish (see ingredients). Top with pickled ginger. Serve with any remaining lemon wedges. Enjoy!
