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