Miso Baked Pumpkin with coriander and radish salad. An easy to prepare and nourishing Autumn dish.
Cut pumpkin into even slices, approximately 2.5 cm thickness. Keep skin on.
Combine all glaze ingredients together in mixing bowl and stir thoroughly until combined.
Coat pumpkin slices evenly with glaze and place on an oven tray (lined with baking paper).
Bake at 180°C for 30 - 40 minutes until golden brown and pumpkin is cooked through and tender.
Rinse coriander thoroughly and drain. Rinse and finely slice radishes.
Combine olive oil, lime juice and salt. Whisk until thoroughly combined.
Add dressing to salad ingredients and toss thoroughly.
Serve immediately.
Ingredients
Directions
Cut pumpkin into even slices, approximately 2.5 cm thickness. Keep skin on.
Combine all glaze ingredients together in mixing bowl and stir thoroughly until combined.
Coat pumpkin slices evenly with glaze and place on an oven tray (lined with baking paper).
Bake at 180°C for 30 - 40 minutes until golden brown and pumpkin is cooked through and tender.
Rinse coriander thoroughly and drain. Rinse and finely slice radishes.
Combine olive oil, lime juice and salt. Whisk until thoroughly combined.
Add dressing to salad ingredients and toss thoroughly.
Serve immediately.