Warm Snake Bean Salad with Coconut Dressing

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