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  1. Home
  2. pumpkin salad recipe

Chilli pepper pumpkin with Asian veg

This tastes even better than it looks, trust us! - by Amy Sinclair
  • 27 May 2019
Chilli pepper pumpkin with Asian veg
Prep: 10 Minutes - Cook: 30 Minutes - Easy - Serves 2
Proudly supported by

Low calorie, good source of fibre, calcium and vitamin C, counts as 2 of 5-a-day, Low fat.

Ingredients

1 small pumpkin or ½ butternut squash, cut into chunks (seeds removed), no need to peel

2 tsp sunflower or vegetable oil

1 tsp each mild chilli powder and five-spice

175g/6oz thin-stemmed broccoli

175g/6oz bok choi, quartered

2 tbsp low-sodium soy sauce

2 tbsp rice wine vinegar

1 tbsp honey

1 lime, ½ juice, ½ cut into wedges

few coriander leaves

Method

  1. Heat oven to 220C/200C fan/gas 7. Toss the pumpkin in the oil, then sprinkle on the chilli powder, five-spice, 1 tsp black pepper and a pinch of salt, and mix well. Tip into a roasting tray in a single layer and cook for 25-30 mins until tender and starting to caramelise around the edges.

  2. About 5 mins before the pumpkin is cooked, heat a wok or large frying pan and add the broccoli plus 1-2 tbsp water. Cook for 2-3 mins, then add the bok choi, soy, vinegar and honey, and cook for a further 2-3 mins until the veg is tender. Add the lime juice, then divide between 2 plates with the pumpkin, coriander leaves and lime wedges.

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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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