Warm Pumpkin, Spinach, Prawn Salad With Chilli/ Lime Dressing

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Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

Posting for Chef #29196

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Ingredients

Nutrition
  • Dressing

  • 1 tablespoon chile pepper jam
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar
  • 14 cup chicken stock
  • Salad

  • 1 kg pumpkin, cut into 5cm cubes
  • 3 tablespoons vegetable oil
  • 16 prawns, deveined leaving heads and tails intact
  • 125 g baby spinach leaves or 125 g similar greens
  • 1 red onion, thinly sliced

Directions

  1. To make dressing, combine all ingredients in a pan and bring to the boil. Set aside.
  2. Preheated oven to 200°C.
  3. Toss pumpkin lightly in 2 tablespoons of the vegetable oil, place in baking tray and baked in until golden brown, about 45 minutes.
  4. Heat remaining oil in wok and stir-fry prawns until just cooked, about 2-3 minutes.
  5. Drizzle half the dressing over the prawns and toss to coat.
  6. To assemble, combine pumpkin, baby spinach and onion in a bowl. Divide mixture between individual serving plates.
  7. Arrange prawns on top of salad and drizzle remaining dressing around the plates.