Japanese pumpkin salad

Recipe from: 26 April 2010

Ingredients 14
Servings 1
Minutes 20 mins


Serving Change
  • 1
    small pumpkin or butternut, peeled seeded and quartered
  • 250
    frozen chestnuts (tinned will do and if it’s unavailable where you live, use hazelnuts
  • 1
    red pepper, seeded and sliced
  • 2-3
    fresh sticks celery, sliced thinly lengthways and then cut in halves or thirds
  • 150
    mushrooms of your choice, sliced – oyster or shitake mushrooms are preferable
  • 1/2
    cucumber, diced
  • Extra virgin olive oil for basting
  • • Sea salt and freshly ground black pepper to taste
  • 1
    fresh grated ginger
  • 2-3
    garlic, peeled and crushed into a paste
  • 1
    poppy seeds
  • 4
    toasted sesame seeds
  • 4
    olive oil
  • 3
    dark soy sauce


20 mins
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.

Read more on: roast  |  japan  |  recipes


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2016-10-21 11:21

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