An easy to prepare and nourishing Autumn dish. In Chinese Medicine, Autumn is the season of the lungs and the large intestine. Many people can experience symptoms of dryness at this time. This dryness may affect the eyes, skin, nasal passages or even the digestive system in the form of constipation. The pumpkin and miso and moistening and support digestion. Served here with a simple salad, the pungent nature of the coriander and radish can be of benefit to the lungs. To make this recipe gluten free, substitute the soy sauce for tamari.
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.