Warm Snake Bean Salad with Coconut Dressing
.
Yield
4 servingsPrep
15 minCook
20 minReady
38 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
pumpkin
skin on, cut into wedges |
|
| ¼ | 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 |
* |
| ¼ | 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
|
|
| ¼ | cup |
coconut milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
pumpkin
skin on, cut into wedges |
|
| 59 | ml |
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 |
* |
| 59 | ml |
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 |
*
|
| 15 | ml |
fish sauce
|
|
| 1E+1 | ml |
brown sugar, light
|
|
| 15 | ml |
water
|
|
| 59 | ml |
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
