Peel the pumpkin and chop into smallish dice. Place in a roasting dish and sprinkle with a dash of oil (whatever you have on hand!) and bake at 200ºC until tender and browned around the edges. Chop onion and coriander finely (I process in the processor!) and combine with any juice from the roasted pumpkin. Nice at room temperature - nicer cold in a sandwich the following day (yes, I'm weird!).
Yum - and low fat! What more could you ask for?!
- 1 kabocha pumpkin
- 1 dash oil
- 1 red onion
- 1 bunch fresh coriander
Pumpkin Coriander Salad is a community recipe submitted by aussiefifikins and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.