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Coconut Satay Roast Pumpkin, Broccoli & Tofu Salad
Prep Time
15 mins
Cook Time
30 mins
 
Servings: 4 people
Author: Claudia Brick
Ingredients
Coconut sesame satay sauce
  • 3 tablespoons sesame seeds toasted and ground
  • 3 tablespoons coconut cream
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon maple syrup or liquid honey
  • juice of 1/2 lime
  • 1 teaspoon soy sauce
  • 1/4 cup chunky peanut butter (dark roasted if you can get it)
  • 1-2 stalks lemongrass finely grated
  • 1 teaspoon red chilli flakes
  • 2-3 teaspoons finely grated fresh ginger
Rest of the salad
  • 1/2 kent pumpkin (about 1kg, skin on but seeds scraped out, chopped into wedges)
  • 1 head broccoli or 1-2 bunches broccolini
  • 300 g hard/extra-firm tofu
  • 1/2 cup edamame beans
  • 1/4 cup coriander
  • 1/4 cup basil thai basil if you can get it
  • 1 red chilli thinly sliced into rings
  • Remaining satay sauce to top
  • Extra toasted sesame seeds to top
Instructions
  1. Preheat the oven to 200°C fan. Line a large baking tray with baking paper and spread out the pumpkin wedges. Roast for 15-20 minutes while you make the satay sauce.
  2. Toast the sesame seeds and grind in a food processor/bullet blender/mortar and pestle. Combine with all ingredients in the satay sauce in a bowl.
  3. When the pumpkin is almost fork tender, spread spoonfuls of the satay sauce over the top side of the wedges (see photo). You should have roughly half the satay sauce left. Roast for a further 10-15 minutes until completely tender and the sauce is caramelising on top.
  4. Meanwhile, blanch the edamame beans and set aside.

  5. How you cook the tofu and broccoli is up to you and depends on what you’re used to and how much oven/stove top space you have. Here I sautéed the broccolini in a pan with olive oil + salt, then set it aside and used the same pan to sear the tofu on each side until crisp. I then added a few spoonfuls of satay sauce to the tofu and combined until caramelised. If you have oven space, you could also roast either (or both) the broccoli and tofu (with a bit of olive oil + salt) in the last half of the pumpkin cooking time to save on dishes.

  6. When it’s all cooked, combine on a platter, the oven tray or a bowl with the edamame beans, extra herbs, chilli, dollops of remaining satay sauce nad toasted sesame seeds. Serve up.