Saw a savoury and appetizing pumpkin salad recipe in Epicure magazine sometime ago. I didn’t take down the exact ingredients but remember it was mixed with miso paste, ginger and sesame oil. So here is the Miso Pumpkin Salad that I made for myself as a salad snack. Very easy to prepare in less than 30 minutes and best to serve it warm with a hint fragrance of toasted sesame seeds and coriander leaves.
Miso Pumpkin Salad
Prep time
Cook time
Total time
Author: Ann Low
Serves: 2-3 servings
Ingredients
- 1 tbsp Olive oil/vegetable oil
- 250g Pumpkin, skin removed and cut into small chunks
- 3-5 Cherry tomatoes
- ¾ cup Water
- 1 tsp Miso paste
- 1 tsp Ginger, minced
- 2 tsp Sesame oil
- black and white toasted sesame seeds for garnishing
- some chopped coriander leaves
Instructions
- Heat olive oil over medium heat and stir fry pumpkin for a while. Add water and bring to a boil until pumpkin is half cooked and slightly soft.
- Combine miso paste, minced ginger and sesame oil in a separate bowl and whisk well to smooth paste. Add to the pumpkin, stir well.
- Add cherry tomatoes and cook for an additional 2-3 minutes over low heat until the pumpkin chunks are just tender.
- Garnish with toasted black and white toasted sesame seeds, and chopped coriander to serve.
3.5.3226
- 味噌南瓜莎拉 Miso Pumpkin Salad
- ***近来吃多了南瓜甜食，今天就上一碟咸口感的味噌南瓜莎拉。简单又特别，而且还带有芝麻和芫荽的香气味。 ～ 赞！
- 材料：
- 1汤匙 橄榄油/植物油
- 250克 南瓜，去掉皮和籽，切块状
- 3-5粒 小番茄
- 3/4杯 水
- 1茶匙 味噌
- 1茶匙 姜末
- 2茶匙 麻油
- 适量烘烤过的黑和白芝麻做点缀
- 芫荽适量，切碎
- 做法：
- 加油在锅里，以中火翻炒南瓜。加入水煮致南瓜半熟即有点软。
- 将味噌，姜末和麻油拌均匀致滑后，倒入半熟的南瓜里，拌匀。
- 跟着放入番茄，以小火继续煮约2-3分钟致南瓜刚刚变软即可上碟。
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