Japanese pumpkin salad

4 servings Prep: 20 mins, Cooking: 35 mins
Rate this recipe
With chestnuts, celery, mushrooms and pumpkinh- this is certainly a culinary delight.

By Food24 April 26 2010
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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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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.

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