Pumpkin, Coconut and Coriander Salad

 

Preparation: 15 minutes

Cooking: 5 minutes

Serves: 4

 

1 butternut pumpkin or Jap pumpkin, peeled and cut into cubes ( approx 1 kg)

cup fresh coriander, roughly chopped

1/4 cup shredded coconut, toasted

 

Dressing:

1 tspn grated ginger

1/2 cup coconut milk

1/4 cup lime juice

2 tspns fish sauce

 

 

Steam, boil or microwave pumpkin cubes for 5 minutes or until tender. Allow to cool. Place the pumpkin, coriander and toasted coconut in a serving bowl. Place dressing ingredients in a bowl, mix well, and then pour dressing over the pumpkin mixture. Gently combine. Serve as an accompaniment to grilled or baked fish.