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Miso barbeque pumpkin salad with wakame
Rated 5.0 stars by 1 users
Category
dinner
Author:
Power Super Foods
Ingredients
Barbeque pumpkin
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½ butternut pumpkin, seeds removed and sliced lengthways
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1 tablespoon sesame oil
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½ teaspoon grated, fresh ginger
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1 clove garlic, grated
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2 tablespoons vegetable oil
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4 tablespoons miso paste
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1 tablespoon rice wine vinegar
Miso dressing
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1 tablespoon miso paste
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1 tablespoon Power Super Foods Coconut Sugar
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4 tablespoons hot water
To serve
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1 bunch bok choy, lightly steamed
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½ cup edamame beans, cooked and shelled
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90g soba noodles, cooked as per packet instructions
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½ cup peanuts, roughly chopped
Directions
Barbeque pumpkin
In a large bowl, combine the sesame oil and vegetable oil, ginger, garlic, miso paste and rice wine vinegar.
Stir well until a smooth paste is formed.
Add the pumpkin. Using your hands, massage the miso marinade into the pumpkin.
Barbeque on the grill on medium heat for 8-10 minutes each side, or until the pumpkin is tender and the marinade caramelised.
Miso dressing
To make the miso dressing, combine all the ingredients in a jar, seal and shake vigorously until well combined (it will take a minute or so to dissolve the miso paste - hot water helps this).
To serve, lay a bed of bok choy and soba noodles and place the pumpkin on top followed by the edamame beans, dressing and peanuts.
Add Power Super Foods Wakame Flakes to season.