Thai Roast Pumpkin Salad with Salt and Pepper Almonds
Cook Time
Cook Time
  • 350g Pumpkin(Delicata, Kabocha or Hokkaido if you don’t want to peel it)
  • 1tbsp extra virgin olive oil
  • 1/2tsp paprika
  • Pinchof Pink Himalayan or sea salt
  • 60g sugar snap peas
  • 100g red cabbage, shredded
  • 1 carrot
  • 100g kale, shredded
  • 15g fresh coriander, chopped
  • 4g fresh chives, chopped
  • 2tbsp extra virgin olive oil
  • 1tbsp toasted sesame oil
  • 1/2 lime (juice and zest)
  • 1small chilli (2g)
  • 1 garlic clove
  • 1tbsp fresh ginger, grated
  • 1tbsp coconut aminos
  • Pinch Pink Himalayan or sea salt
  • 40g almonds
  • 1/4tsp Pink Himalayan or sea salt
  • 1/4tsp cracked black pepper
  • 1tsp coconut oil
  1. Preheat the oven to 200C (fan assisted.)
  2. Remove the seeds (and peel if not using the varieties listed above) from the pumpkin and chop into slices (about 1cm thick).
  3. Place on a non stick baking tray and toss with paprika, salt and olive oil. Roast in the oven for about 20 minutes until soft and golden.
  4. Meanwhile, finely shred the kale (using a food processor or by hand,) julienne / finely slice the carrots, red cabbage and sugar snap peas.
  5. Place the almonds on a clean baking tray. Toss with coconut oil, salt and pepper. Roast in the oven for 8 minutes until golden. Remove from the oven and allow to cool.
  6. Mix all the dressing ingredients together in a small bowl.
  7. Mix the kale, carrots, sugar snaps, pumpkin, almonds and dressing together in a large bowl and serve. Enjoy.