Miso Baked Pumpkin with Coriander and Radish Salad

11 June

Prep Time 15 mins - Cook Time 35 mins - Total Time 50 mins

Serves 2

Ingredients

¼ Jap pumpkin

Glaze

1 tbsp White miso paste

1 tbsp Olive oil

1 tbsp Brown sugar

1 tsp Soy Sauce

1 tsp Sesame oil

Coriander and Radish Salad

¼ Bunch of coriander

3 Red radishes

Salad Dressing

60 ml Olive oil

1 Lime – juiced

1 Pinch of salt

Directions

Miso Pumpkin

Cut pumpkin into even slices, approximately 2.5 cm thickness. Keep skin on.

Combine all glaze ingredients together in mixing bowl and stir thoroughly until combined.

Coat pumpkin slices evenly with glaze and place on an oven tray (lined with baking paper).

Bake at 180°C for 30 – 40 minutes until golden brown and pumpkin is cooked through and tender.

Coriander and Radish Salad

Rinse coriander thoroughly and drain. Rinse and finely slice radishes.

Combine olive oil, lime juice and salt. Whisk until thoroughly combined.

Add dressing to salad ingredients and toss thoroughly.

Serve immediately.

Elisabeth Staunton

Spring Broad Beans