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Roasted butternut pumpkin, lime-marinated onions and spinach leaves dressed with coconut cream make the perfect winter buffet salad
1 large butternut pumpkin, deseeded but skin left on
2 tbsp olive oil
1 large red onion, sliced into thin rings
2 limes, zest of 1, juice of both
160 ml coconut cream
2 tsp fish sauce
1 tsp golden caster sugar
200 g baby leaf spinach
- Heat oven to 200C/180C fan. Cut the pumpkin into bite-sized pieces, toss with the oil and seasoning, then roast for 30-40 mins until golden and tender. Leave to cool.
- Toss the onion rings with the juice of 1 lime and set aside while the pumpkin roasts.
- Make the dressing. Whisk together the remaining lime juice, the zest, coconut cream, fish sauce and sugar. Cover and leave to infuse in the fridge for 10-15 mins, or until ready to serve. When ready to eat, toss together the pumpkin, spinach and onions, and serve with a generous drizzle of the dressing.