Warm Snake Bean Salad with Coconut Dressing

38 minutes Prep: 15 minutes Cook: 20 minutes

279 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

500	grams	pumpkin	skin on, cut into wedges
1/4	cup	olive oil
1	x	salt and black pepper	to taste
1	bunch	beans	snake, cut into 6cm lengths
1	each	baby corn	punnet, sliced lengthways
1/4	cup	cashew nuts	coarsely chopped
2	each	red chili peppers	long, sliced

For the dressing:
2	each	shallots	finely chopped
1	each	kaffir lime leaves	finely sliced
1	tablespoon	fish sauce
2	teaspoons	brown sugar, light
1	tablespoon	water
1/4	cup	coconut milk

Directions

Preheat oven to 200°C/180°C (fan forced) and line a baking tray with baking paper.

Combine pumpkin with 2 tablespoons oil, and season with salt and pepper; toss to mix gently.

Cook 15 to 20 minutes or until tender.

Meanwhile, heat remaining olive oil in small saucepan over medium high heat.

Add eschallots; cook until translucent.

Add kaffir lime leaf, fish sauce, sugar, water and coconut cream.

Bring to the boil and remove from heat; steep for 15 minutes before use; Serve warm.

Bring a large pan of salted water to the boil and cook snake beans and baby corn, cook for 2 to 3 minutes or until cooked to your liking; drain.

This is best done just before serving.

Combine snake beans, baby corn, pumpkin and ½ dressing, season to taste and toss well.

Spoon onto a large platter and drizzle with remaining dressing and top with cashews and chillies

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Nutrition Facts

Serving Size 162g

Amount per Serving

Calories 279 60% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 542mg	23%
Total Carbohydrate 27.0g	9%
Dietary Fiber 7.0g	29%
Sugars 7.0g
Protein 6.0g	11%

Vitamin A	390%		Vitamin C	12%
Calcium	7%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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