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Thai Roast Pumpkin Salad with Salt and Pepper Almonds
MODERN FOOD STORIES22Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 350 grams pumpkin (Delicata, Kabocha or Hokkaido if you don't want to peel it)
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. paprika
- sea salt (or Pinch of Pink Himalayan)
- 60 grams sugar snap peas
- 100 grams red cabbage (shredded)
- 1 carrot
- 100 grams kale (shredded)
- 15 grams fresh coriander (chopped)
- 4 grams fresh chives (chopped)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. toasted sesame oil
- 1/2 lime (juice and zest)
- 1 chilli (small)
- 1 garlic clove
- 1 Tbsp. fresh ginger (grated)
- 1 Tbsp. coconut aminos
- sea salt (or Pinch Pink Himalayan)
- 40 grams almonds
- 1/4 tsp. sea salt (or Pink Himalayan)
- 1/4 tsp. cracked black pepper
- 1 tsp. coconut oil
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