Tropical Surf & Sizzle Salad
The perfect combination of sweet mango, crispy bacon and delicious Bowen prawns. Recipe Supplied by Carl Walker, Phantom Produce, QLD.
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6
All Year
Recipe provided by Top Shelf Fruits, 225 High Street, Ashburton, VIC 3147.
Serves: 6 as a side.
Time: 45 minutes – 1 hour.
We’ve used sumac salt in this recipe. The sumac gives the pumpkin a rich and lemony taste – they’re a match made in heaven! Trust us, you need this in your pantry!
The pine nuts give this pumpkin dish a great soft creamy texture contrast with their little bit of crunch. This dish perfectly matches a roast lamb or roasted lamb shanks!
Ingredients
Method
- Preheat oven to 180C.
- Toss pumpkin in olive oil, pepper, thyme, garlic and sumac salt.
- Place on a baking tray and roast for 35 minutes, or until it is cooked through and some pieces have a little char around the edges.
- Heat a small frypan over medium-low heat and toast the pine nuts until they just start to colour. Don’t walk away; they will burn quickly!
- To make the sauce, combine yoghurt, garlic, olive oil, salt, pepper and lemon juice.
- Pile pumpkin on a platter and drizzle over the lemon sauce.
- Scatter over the pine nuts and finish with coriander.