Roast vege salad with satay dressing

Serves: 4

Time to make: 40 mins , plus 2 hrs soaking

Ingredients

More weights & measures

⅓ cup (50g) unsalted roasted cashews
1kg pumpkin, peeled, seeded, diced in 2cm cubes
olive spray oil
2 x 400g cans no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
2 bunches broccolini, trimmed, cut in long florets
1 teaspoon curry powder
1 tablespoon mirin
1 tablespoon lemon juice
2 tablespoons water
4 cups baby spinach
½ small red onion, thinly sliced

Instructions

Stay Awake

1 Place cashews in a medium bowl, cover with cold water and leave to soak for 2 hours.

2 Preheat oven to 180°C. Line two baking trays with baking paper. Place pumpkin on one tray and spray lightly with olive oil; roast for 30 minutes, or until pumpkin is tender and golden.

3 Pat chickpeas dry with paper towel. Place broccolini and chickpeas on the other baking tray and spray lightly with olive oil. Roast for 10 minutes, or until chickpeas are light golden and broccolini is tender.

4 Meanwhile make dressing: Drain cashews and place in a blender with curry powder, mirin, lemon juice and water. Blitz on high until thick and creamy, adding a little more water to thin, if necessary.

5 Place roast pumpkin, broccolini and chickpeas in a large salad bowl with spinach and red onion; toss gently to combine.

6 Divide salad among four plates, drizzle with dressing and serve.

Variations

Make it gluten free: Check curry powder and mirin are gluten free.

HFG tip

Find mirin in the Asian food aisle of your supermarket, or substitute with a teaspoon of sugar.

Nutrition Info (per serve)

Calories 439 cal

Kilojoules 1840 kJ

Protein 20 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 19 g

Dietary fibre 17 g

Sodium 170 mg

Calcium 160 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.