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Asian Squash Salad with a Lime and Chili Dressing
15—20 Min
The perfect recipe for all fans of quick and easy cooking: Squash salad with an Asian dressing. The butternut squash is thinly sliced and flash fried so it still has a beautiful bite to it. It is spiced with chili, cinnamon and coriander. And because it tastes so good, it will be devoured in as much time as it took to prepare!
Ingredients 2 Portions
- 0.5 kgButternut squash
- 2 pieceScallions
- 1 pieceGarlic clove
- 2 pieceOrganic limes
- 1 Bunch of fresh cilantro
- 1 pieceRed chili, fresh
- 1 tsp.Brown sugar
- Olive oil
- Sesame oil
- Soy sauce
- 1 tsp.Coriander, Whole
- 1 Chili Extra Hot Granules
- 1 pinchSea Salt, Coarse
- 1 tsp.Pepper Rainbow, Whole
- 0.5 tsp.Organic Cinnamon, Ground
- 1 tsp.Cayenne Pepper, Ground
Preparation
- 1
Use a pestle and mortar to crush the chili flakes, peppercorns and coriander seeds, then add the cinnamon and salt.
- 2
Use a Parmesan slicer to grate the squash or slice it finely. Then sweat the crushed spices with olive oil in a pan. Add the pumpkin and fry.
- 3
To make the dressing: Mix the juice and zest of a lime with olive oil, sesame oil and soy sauce. Finely dice the garlic, scallions and a small red chili. Add the sugar and half a tsp. of cayenne pepper and mix thoroughly.
- 4
Dish up the still-warm pumpkin with the dressing and fresh cilantro leaves and serve.
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