Roast Pumpkin Salad w Coconut + Lime Dressing


This is not you average roast pumpkin and chickpea salad. This bad boy will have your taste buds dancing- (confimed by my housemates/ in-house taste testers). Roast pumpkin with baby spinach, fresh coriander, red onion and capsicum with an Asian inspired coconut, lime, fish sauce and mint dressing. @niulife have brought out an amazing organic coconut milk powder. I have to say I absolutely love it! It’s deliciously, creamy and rich in flavour. So far I’ve used it in my hot drinks and chia puddings, but yesterday I decided to use it to make a coconut salad dressing. This stuff is a game changer and will be super handy for travel and minimizing wastage. Ps- Niulife is a social enterprise which gives 100% of their profits to remote coastal communities. 


1 butternut pumpkin, cut into 3cm pieces
100g baby spinach
1 red capsicum, finely sliced
½ red onion, finely sliced
2 handful fresh coriander
1 can chickpeas

1 handful fresh mint leaves
2 cloves garlic
1 lime, juiced
2 tbsp @niulife coconut milk powder
2 tbps fish sauce or @niulife fysh sauce
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp lime zest (optional)

Method: Preheat over to 180 degrees C. Coat pumpkin with olive oil, season with salt and pepper and arrange evenly on a baking tray, bake for 30 minutes or until golden and tender. In a large mixing bowl combine baby spinach, red onion, coriander, chickpeas. Using a food processor combine mint, garlic, olive oil, coconut milk powder, fish sauce, lime juice, ACV and lime zest. If you don’t have a food processor just finely chop the mint and garlic and whisk ingredients together. Add the roasted pumpkin to the salad bowl. Serve with dressing.