roast pumpkin salad w coconut + lime dressing

This is not you average roast pumpkin and chickpea salad. This bad boy will have your taste buds dancing. Roast pumpkin with baby spinach, fresh coriander, red onion and capsicum with an Asian inspired coconut, lime, fish sauce and mint dressing. @niulife have brought out an amazing organic coconut milk powder. We have to say, we absolutely love it! It’s deliciously, creamy and rich in flavour. This stuff is a game changer and will be super handy for travel and minimizing wastage. Ps- Niulife is a social enterprise which gives 100% of their profits to remote coastal communities. 

INGREDIENTS:

Salad:
1 butternut pumpkin, cut into 3cm pieces
100g baby spinach
1 red capsicum, finely sliced
½ red onion, finely sliced
2 handful fresh coriander
1 can chickpeas

Dressing:
1 handful fresh mint leaves
2 cloves garlic
1 lime, juiced
2 tbsp @niulife coconut milk powder
2 tsp fish sauce or @niulife fysh sauce
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp lime zest (optional)

Method: Preheat over to 180 degrees C. Coat pumpkin with olive oil, season with salt and pepper and arrange evenly on a baking tray, bake for 30 minutes or until golden and tender. In a large mixing bowl combine baby spinach, red onion, coriander, chickpeas. Using a food processor combine mint, garlic, olive oil, coconut milk powder, fish sauce, lime juice, ACV and lime zest. If you don’t have a food processor just finely chop the mint and garlic and whisk ingredients together. Add the roasted pumpkin to the salad bowl. Serve with dressing.