Steamed-pumpkin Thai salad | House and Leisure
food, Recipes

Steamed-pumpkin Thai salad

Graeme Wyllie
This fresh, healthy salad pops with fabulous Thai flavours and works as a main meal with some steamed soba noodles or as an impressive side to a spread.


For the peanut-and-coconut dressing 1 tin coconut milk 25g smooth, unsalted peanut butter 10ml mirin 10ml soy sauce For the steamed-pumpkin salad 1 small pumpkin 20ml olive oil, plus 1T 150g broccoli 1 packet micro radishes, washed (available at Woolworths) 10g fresh rocket 15g red-skin peanuts, roughly chopped 1T shaved coconut, toasted 1t Maldon salt flakes


To make the dressing, place the coconut milk, peanut butter, mirin and soy sauce in a glass bowl and blitz with a stick blender until smooth. To make the salad, prick the pumpkin several times with a fork. Place in the microwave and cook on full power for 10 to 12 minutes or until soft. Allow to cool. Using your hands, break the pumpkin apart for a rustic look. Heat a pan and add the olive oil. Gently fry the broccoli until soft but still maintaining its crunchiness. To serve, arrange the pumpkin, micro radishes, broccoli and rocket leaves on a platter. Add lashings of peanut dressing and finish off with chopped peanuts, toasted coconut, salt flakes and a drizzle of olive oil. Serves 8 Originally published in August 2016 Recipes and food styling by Khanya Mzongwana