satay pumpkin, quinoa & red cabbage bowls
serves 4
prep 20 mins (+ pickling)
cooking 30 mins
600g kent pumpkin, unpeeled, deseeded, cut into 2cm pieces
11 ⁄2 tsp curry powder
1 ⁄2 large red cabbage
2 tbs apple cider vinegar
1 tsp maple syrup
Pinch of table salt
80ml (1 ⁄3 cup) reduced-fat coconut milk
1 tbs natural peanut butter
1 tsp gluten-free salt-reduced soy sauce
300g (2 cups) cooked tri-colour quinoa
1 large red capsicum, deseeded, thinly sliced
1 large Lebanese cucumber, thinly sliced
1 avocado, thinly sliced
1 Preheat oven to 200°C/1S0°C fan forced. Line a baking tray with baking paper.
2 Place the pumpkin on the prepared tray and lightly spray with oil. Sprinkle with 1 tsp curry powder. Roast for 30 minutes or until golden and tender.
3 Meanwhile, carefully separate 4 large cabbage leaves to use as bowls. Thinly shred remaining cabbage. Combine the vinegar, maple syrup and salt in a large bowl. Add the shredded cabbage and set aside for 10 minutes to pickle. Drain.
4 Combine the coconut milk, peanut butter, soy sauce and remaining curry powder in a small saucepan. Cook, stirring, over low heat for 2-3 minutes or until smooth and combined.
5 Divide the quinoa, pumpkin, capsicum, cucumber and avocado among cabbage bowls. Drizzle over satay sauce and top with pickled cabbage. Season and serve.
“We love serving these ‘bowls’ on a summer evening the cabbage leaves work so well at containing all the ingredients, ibid the satay sauce gives the salad and veg a wonderful lift. A real winner!” Shawn Salad
NOTE
Switch it up and save on time! instead of making satag sauce, drizzle your cabbage bowls with sweet chilli sauce.
tuna & green bean couscous salad
serves 1
1O mins
