• グリーンカレーそうめん

考案 00分

Pumpkin and Pea Salad

Using Japan pumpkin and peas, a deliciously simple salad bursting with flavour. Can serve as a nutritious meal on its own or as a side to your dish.

Ingredients (1 serving)

Japan Pumpkin
1/3 pieces
Pea
50 grams
Green Bean
50 grams
Snow Pea
50 grams
Tomato (sliced)
2/3 pieces
Red Cabbage (sliced)
1/8 pieces
Salt Appropriate
1/2 teaspoon
Black Pepper
Appropriate

Tamarind Dressing

Tamarind
1 tablespoon
Salad Dressing
3 tablespoons
Salt
1/3 teaspoon
Black Pepper
1/5 teaspoon
Olive Oil
1 teaspoon

Food Market Item

Japan Pumpkin

Directions

  1. Prepare tamarind dressing. Drain out the liquid and then cut the tamarind into small dices.
  2. Mix the diced tamarind with other seasonings in a bowl.
  3. Bring a pot of salted water to a boil. Add peas, snow peas and green beans to boiling and cook thoroughly. Scoop up and then leave the beans to soak in ice water.
  4. Scoop out the pumpkin seeds and wrap the pumpkin with aluminium foil. Bake at a 180°C oven for 20 to 30 minutes until the it is fork-tender.
  5. Set aside the pumpkin to cool, and then squash it gently. Season with salt and black pepper, and remove the skin of the pumpkin.
  6. Rinse and drain the red cabbage.
  7. Mix the ingredients prepared from step (3), (5) and (6), toss in salad dressing from step (2) and enjoy.