Name: Coconut-roasted pumpkin and cauliflower with chilli, lime and cashews
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 (1kg) jap pumpkin, unpeeled, cut into thick wedges; 1/2 (650g) cauliflower, cut into large florets; 2 tablespoon coconut oil, melted; 1/3 cup (15g) shaved coconut, roasted; 1/3 cup (50g) roasted cashews; 1/4 cup fresh coriander leaves; 1/4 cup fresh mint leaves; 1/4 cup fresh thai basil leaves; Dressing; 2 teaspoon lime juice; 2 tablespoon fish sauce; 2 tablespoon brown sugar; 2 tablespoon peanut oil; 1 fresh long red chilli, finely chopped; 2 tablespoon chopped fresh coriander

Ingredients

1 (1kg) jap pumpkin, unpeeled, cut into thick wedges

1/2 (650g) cauliflower, cut into large florets

2 tablespoon coconut oil, melted

1/3 cup (15g) shaved coconut, roasted

1/3 cup (50g) roasted cashews

1/4 cup fresh coriander leaves

1/4 cup fresh mint leaves

1/4 cup fresh thai basil leaves

Dressing

2 teaspoon lime juice

2 tablespoon fish sauce

2 tablespoon brown sugar

2 tablespoon peanut oil

1 fresh long red chilli, finely chopped

2 tablespoon chopped fresh coriander

Method

1.Preheat oven to 220°C.

2.Place pumpkin and cauliflower on a large oven tray. Brush with coconut oil and season to taste. Bake for 30 minutes or until vegetables are brown and tender.

3.Meanwhile, to make dressing, combine ingredients in a small jug.

4.To serve, arrange pumpkin and cauliflower on a large platter; drizzle with dressing. Sprinkle with coconut, nuts and herbs.

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