Roast vege salad with satay dressingReviewed by our expert panel
(at time of publication)
- ⅓ cup (50g) unsalted roasted cashews
- 1kg pumpkin, peeled, seeded, diced in 2cm cubes
- olive oil spray
- 2 x 400g cans no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
- 2 bunches broccolini, trimmed, cut in long florets
- 1 teaspoon curry powder
- 1 tablespoon mirin
- 1 tablespoon lemon juice
- 2 tablespoons water
- 4 cups baby spinach
- ½ small red onion, thinly sliced
1 Place cashews in a medium bowl, cover with cold water and leave to soak for 2 hours.
2 Preheat oven to 180°C. Line two baking trays with baking paper. Place pumpkin on one tray and spray lightly with olive oil; roast for 30 minutes, or until pumpkin is tender and golden.
3 Pat chickpeas dry with paper towel. Place broccolini and chickpeas on the other baking tray and spray lightly with olive oil. Roast for 10 minutes, or until chickpeas are light golden and broccolini is tender.
4 Meanwhile make dressing: Drain cashews and place in a blender with curry powder, mirin, lemon juice and water. Blitz on high until thick and creamy, adding a little more water to thin, if necessary.
5 Place roast pumpkin, broccolini and chickpeas in a large salad bowl with spinach and red onion; toss gently to combine.
6 Divide salad among four plates, drizzle with dressing and serve.
Make it gluten free: Check curry powder and mirin are gluten free.
Find mirin in the Asian food aisle of your supermarket, or substitute with a teaspoon of sugar.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 3g
Dietary fibre 17g
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