Japanese roasted Pumpkin salad

Japanese roasted Pumpkin salad

Here's another recipe featuring Japanese pumpkin, AKA kabocha. Roasted foods are not very common in Japan mostly because until recent times the typical Japanese kitchen didn't contain an oven for cooking! (Most Japanese home cooked food is done over a hob or under a grill/microwave). On the other hand, this is quick, easy and very good for you, so what's not to like? I've used some more kabocha from my garden, but you can of course use other varieties of pumpkin in this dish.

Follow the tutorial on youtube by clicking Japanese roasted Pumpkin salad and/or go to the written recipe is as below.

Happy cooking! Kurumi XXXX.

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ingredients: 2 servings

230g deseeded & peeled japanese pumpkin (kabocha)

150g courgette

70g red pepper

70g green pepper

1.5tbsp oil from sun-dried tomato jar

8 slices sun-dried tomato

150g butter beans

50g red onion

6 lettuce leaves

2 tbsp walnuts, roughly crushed

2tbsp hulled pumpkin seeds

salt and pepper

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how to:

cut the pumpkin, red and green peppers into bite sized chunks

slice the courgette into 1 cm pieces

halve the sun-dried tomatoes

thinly slice the red onion and soak in a bowl of water for 10 mins before draining

heat your oven to 190 C / 375 F

oil the pumpkin, peppers & courgette in a bowl, spreading them on a tray and roast for 15 mins

lay the lettuce leaves on a plate and assemble the rest of the vegetables on the top

your roasted pumpkin salad is ready to serve - just sprinkle with the walnut,  pumpkin seeds, salt and pepper

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Japanese roasted Pumpkin salad