Name: Japanese pumpkin salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 pumpkin or butternut, peeled, deseeded and quartered; 250 g chestnuts frozen or tinned; 1 red pepper very finely chopped; 2-3 celery stalks thinly sliced lengthways; 150 g mushrooms; 1/2 cucumber diced; olive oil extra virgin; sea salt and freshly ground black pepper to taste; 1 fresh ginger grated; 2-3 cloves garlic peeled and crushed into a paste; 1 Tbs poppy seeds; 4 Tbs sesame seeds toasted; 4 Tbs fresh chillies 573; 3 Tbs soy sauce dark

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Ingredients (14)

1	pumpkin — or butternut, peeled, deseeded and quartered
250 g	chestnuts — frozen or tinned
1	red pepper — very finely chopped
2-3	celery stalks — thinly sliced lengthways
150 g	mushrooms
1/2	cucumber — diced
	olive oil — extra virgin
	sea salt and freshly ground black pepper — to taste
1	fresh ginger — grated
2-3 cloves	garlic — peeled and crushed into a paste
1 Tbs	poppy seeds
4 Tbs	sesame seeds — toasted
4 Tbs	fresh chillies — 573
3 Tbs	soy sauce — dark

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Method:

Preheat the oven to 220 C.

Roast the pumpkin or the butternut, season with salt and pepper to taste and drizzled with oil, for 20 minutes.

Then add frozen chestnuts and roast for a further 15 minutes – if you don’t have chestnuts, add the hazelnuts (it’s not authentic but the taste is really good).

Check the pumpkin and then cut or scoop the pumpkin or butternut into bite sized bits and combine with the chestnuts and the rest of the veggies.

Whisk the dressing ingredients together to combine, pour over the salad and serve.