Cauliflower and Pumpkin Salad

159

Ingredients:

• Pumpkin – 200 gms, peeled and thinly sliced
• Green Beans – 12, cut in half
• Cauliflower Florets – 16, small
• Chinese Cabbage – 100 gms, shredded
• Snow Peas – 8, cut into strips
• Salad Onion – 1, finely sliced
• Red Chilli – 1, deseeded and very finely sliced
• Roasted Peanuts – 2 tblsp, crushed
• Coriander Leaves – a few sprigs to garnish

For the Spicy Coconut Dressing:

• Coconut Cream – 1/3 cup
• Fish Sauce – 1 1/2 tblsp
• Fresh Lime Juice – 2 tblsp
• Soft Brown Sugar – 1 tblsp
• Hot Chilli Paste – 1/3 tsp

Method:

1. Steam the pumpkin for about 8 to 9 minutes, until tender.
2. Set aside to cool.
3. Bring a saucepan of lightly salted water to the boil and cook the beans for 2 minutes.
4. Remove and refresh in a bowl of cold water.
5. Add the cauliflower to the boiling water and cook for about 2 minutes, until tender but still a bit crisp.
6. Remove and Transfer to the cold water.
7. Add the cabbage and snow peas to the boiling water.
8. Stir until limp.
9. Drain and add to the cold water along with the other vegetables.
10. Drain the vegetables.
11. Combine with the pumpkin, onion and chilli in a large bowl.
12. To make the dressing, whisk all the ingredients in a small bowl.
13. Pour the dressing over the salad and stir gently.
14. Transfer salad to a serving dish.
15. Garnish with the peanuts and coriander leaves.