This is a lovely, light recipe that is full of fresh flavours. The coriander, mint and lemon balm make a delightful, yet slightly unusual and tangy, combination.
This dish is raw, apart from the cooked pumpkin in the curry sauce, however, if raw vegetables don't sit well with you, try sauteing the julienned vegetables before adding the sauce. If you're after a purely raw meal, you could replace the pumpkin with a raw cauliflower/tahini combo or avocado, or even with a proper pesto, by adding more herbs.
We packed these up for work lunches and the salad travelled well in a simple tupperware container.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Makes: 2 servings or 4 servings as a side salad
Ingredients 1 zucchini
100g daikon radish
1 red capsicum
A few coriander leaves, for garnish
Small handful cashews
1 cup pumpkin
5 lemon balm leaves
1 garlic clove
Handful fresh mint
Handful fresh coriander
1 small knob of ginger (about 2cm)
1 tsp curry powder
Juice of 1/2 lemon
1 tbsp water (add more if needed)
Chilli flakes and salt, to taste
Preheat oven to 200°C and line a tray with baking paper. Cut your pumpkin into large chunks. (We cut up half a pumpkin and used the rest for salads or sauces.) Lay on the tray and place in the oven for 45 minutes, or until cooked through.
Meanwhile, finely julienne the zucchini, radish and carrot and slice the capsicum into thin strips. The zucchini, radish and carrot can also be thinly sliced if you don't have a julienne slicer. Place in a large bowl.
When the pumpkin is cooked through, remove from the oven and leave aside to cool for 10 minutes.
Remove the skin from the pumpkin, then cut into pieces and place in a blender. Chop the garlic and ginger and place in the blender with the herbs, curry powder, lemon juice, water, chilli flakes and salt.
Blend until you achieve a smooth consistency.
Spoon the sauce onto the julienned vegetables and stir through.
Grind the cashews in a mortar and pestle, or roughly chop, and scatter over the salad. Top with the coriander leaves.
Serve immediately, or keep in the fridge for up to a day or two.