Name: Spiced baked pumpkin salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 1
Ingredients: 1 garlic clove, finely chopped; 2.50 gm ground cumin; 2 small red chillies, finely chopped, plus extra to garnish; 82.50 ml rice wine vinegar; 16.00 gm brown sugar; 40.00 ml kecap manis; 56.88 gm olive oil, plus extra to brush; 20.00 ml sesame oil; 1/2 Jap pumpkin, seeds removed and cut into wedges; 500.00 ml coriander leaves; Fried Asian shallots, to serve

Spiced baked pumpkin salad

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Prep Time:
10 minutes

Cook Time:
6 minutes

Total Time:
16 minutes

Create a vibrant Spring salad with fresh seasonal produce.

Ingredients:

1 garlic clove, finely chopped
2.50 gm ground cumin
2 small red chillies, finely chopped, plus extra to garnish
82.50 ml rice wine vinegar
16.00 gm brown sugar
40.00 ml kecap manis
56.88 gm olive oil, plus extra to brush
20.00 ml sesame oil
1/2 Jap pumpkin, seeds removed and cut into wedges
500.00 ml coriander leaves
Fried Asian shallots, to serve

Instructions:

Preheat oven to 180C. Combine garlic, cumin, chillies, vinegar, and sugar in a saucepan. Boil, then simmer for 1 minute. Transfer mixture to a bowl and mix with kecap manis, olive oil, and sesame oil.
Place the pumpkin wedges on a lined baking tray, drizzle with olive oil, and season generously. Roast for 10 minutes until nearly cooked. Take out of the oven and generously brush with half of the marinade.
Preheat a hot char-grill and grill pumpkin slices for 2-3 minutes on each side until they are lightly charred and tender. Transfer to a serving platter and drizzle with the leftover kecap manis marinade.
Sprinkle with fresh coriander, crispy shallots, and extra chili for a flavorful finish.

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