Ingredients
½ Pumpkin cubed and steamed
Iceberg lettuce or cos lettuce coarsely chopped
1 ½ cups bean sprouts
100 g snow peas, halved
2 medium carrots julienned
1 Lebanese cucumber julienned
1/2 cup coriander leaves, coarsely chopped
Sauce
1 tablespoon coconut oil
1 teaspoon thai red curry paste
1 cup of organic peanut butter
1 cup coconut milk
1 tablespoon tamari
Method
Cut the pumpkin in cubes and steam until soft. Set aside. In a large salad bowl mix the above ingredients together. For the sauce, in a small saucepan heat coconut oil on medium heat. Add red curry paste and fry until fragrant. Add the coconut milk, peanut butter and tamari. Stir well and take off the heat once smooth. Set side to cool.
To Serve
Place the salad ingredients on individual plates first then place the pumpkin cubes on top and pour the sauce over it.
