Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires

My miso marinated pumpkin makes a great base for a salad, just add baby spinach, roasted broccoli and lentils. Or serve it on a bed of brown rice or quinoa with or without a piece of salmon or chicken for a complete meal.

¼ cup sweet chilli sauce
2 tbsp white miso (we used the Nelson-made miso from Urban Hippie, available at The Herbal Dispensary in Raglan or Red Kitchen in Te Awamutu)
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
approx. 1 kg of your favourite pumpkin, peeled and chopped
2 tbsp sesame seeds

In a large bowl mix together the chilli sauce, miso, soy sauce, rice wine vinegar and sesame oil. Toss in the pumpkin and coast well with the marinade.

Lay the pumpkin out on an oven tray in a single layer, sprinkle with the sesame seeds and bake at 180°C for around 30 minutes. The cooking time will depend on the size of your pumpkin, so check after 15 minutes.

Serve with a minted yoghurt dressing, garnished with fresh chilli and coriander.

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