Whether hot or cold the next day in your lunch, this salad is freakin’ awesome. Serve as a main course with couscous.
1 pumpkin
¼ cup olive oil
1 cup roasted almonds (these really make the difference, yum!)
200g feta
1 fresh red chilli
1 bunch coriander (if you don’t have coriander, other green herbs or spinach)
Asian Dressing
4 cloves garlic
Zest and juice of 4 limes (or use lime juice from a jar and don't worry about the zest)
2T fish sauce
2T soy sauce
2T palm or brown sugar
2T olive oil oil
3t sesame oil
1 fresh red chilli
Salt and pepper
Cut pumpkin into 2 cm cubes and roast with olive oil at 180°C for 30 minutes.
Mix with crumbled feta, finely sliced red chilli, roughly chopped coriander and dressing.
Make Asian dressing by finely slicing garlic and chilli, then shaking all ingredients together in a jar.
