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 soy sauce
For the steamed-pumpkin salad
1 small pumpkin
20ml olive oil, plus 1T
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.
Originally published in August 2016
Recipes and food styling by Khanya Mzongwana