Sticky Miso Pumpkin Salad With Roasted Chilli Almonds Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
• STEP 2.Cut the pumpkin into wedges and remove the seeds. Place the pumpkin wedges on the prepared baking tray.
• STEP 3.In a small bowl, whisk together miso paste, maple syrup, soy sauce, and sesame oil. Brush the miso glaze over the pumpkin wedges.
• STEP 4.Roast the pumpkin in the preheated oven for 25-30 minutes, or until tender and caramelized.
• STEP 5.While the pumpkin is roasting, prepare the roasted chilli almonds. In a small pan, heat olive oil over medium heat. Add almonds and chilli flakes, and cook until the almonds are golden brown and fragrant.
• STEP 6.Remove the pumpkin from the oven and let it cool slightly. Arrange the pumpkin wedges on a serving platter.
• STEP 7.Sprinkle the roasted chilli almonds over the pumpkin wedges. Serve the salad warm or at room temperature.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to use a firm and ripe pumpkin for this recipe.
• Feel free to adjust the amount of chilli flakes in the roasted almonds according to your spice preference.
• You can also add some fresh herbs like cilantro or parsley for extra freshness.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pumpkin wedges in a preheated oven at 180°C (350°F) for about 10 minutes, or until warmed through.
• Serve the salad as a light lunch or as a side dish for grilled meats or roasted vegetables.