Miso barbeque pumpkin salad with wakame



½ cup Power Super Foods Wakame Flakes

Barbeque pumpkin

½ butternut pumpkin, seeds removed and sliced lengthways

1 tablespoon sesame oil

½ teaspoon grated, fresh ginger

1 clove garlic, grated

2 tablespoons vegetable oil

4 tablespoons miso paste

1 tablespoon rice wine vinegar

Miso dressing

1 tablespoon miso paste

1 tablespoon Power Super Foods Coconut Sugar

4 tablespoons hot water

To serve

1 bunch bok choy, lightly steamed

½ cup edamame beans, cooked and shelled

90g soba noodles, cooked as per packet instructions

½ cup peanuts, roughly chopped



Barbeque pumpkin

In a large bowl, combine the sesame oil and vegetable oil, ginger, garlic, miso paste and rice wine vinegar.
Stir well until a smooth paste is formed.
Add the pumpkin. Using your hands, massage the miso marinade into the pumpkin.
Barbeque on the grill on medium heat for 8-10 minutes each side, or until the pumpkin is tender and the marinade caramelised.

Miso dressing

To make the miso dressing, combine all the ingredients in a jar, seal and shake vigorously until well combined (it will take a minute or so to dissolve the miso paste -  hot water helps this).
To serve, lay a bed of bok choy and soba noodles and place the pumpkin on top followed by the edamame beans, dressing and peanuts.
Add Power Super Foods Wakame Flakes to season.

Submitted By:
Healthy Natty
Miso barbeque pumpkin salad with wakame
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