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How to make Sticky miso pumpkin salad with roasted chilli almonds

Yield = 4
Prep time: 0:05
Cook time: 0:25
Total time: 0:30

Ingredients

  • 1 1/2 cups brown rice
  • 600g kent pumpkin, cut into 6 wedges, halved
  • 1/4 cup white miso paste
  • 3 teaspoons soy sauce
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons rice wine vinegar
  • 300g firm tofu
  • 1 bunch asparagus
  • 1/2 teaspoon sesame oil
  • 2 green onions, thinly sliced diagonally

Roasted chilli almonds

  • 1/2 cup natural almond kernels
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon soy sauce

Method

  • Step 1 Preheat oven to 220°C/200°C fan-forced. Cook rice in a large saucepan of boiling salted water for 20 minutes or until just tender. Drain well.
  • Step 2 Meanwhile, place pumpkin wedges on a large baking tray lined with baking paper. Combine miso paste, soy sauce, sugar and 1 tablespoon vinegar in a bowl. Transfer 1 tablespoon mixture to a small jug and reserve to make the dressing. Brush 1/2 the remaining miso mixture over pumpkin.
  • Step 3 Roast pumpkin for 20 minutes, turning and brushing with remaining miso mixture during cooking, or until golden and tender.
  • Step 4 Meanwhile make Roasted chilli almonds: Line a large baking tray with baking paper. Combine almonds, chilli and soy sauce in a small bowl. Set aside for 10 minutes, stirring occasionally. Spoon onto prepared tray. Roast for 5 to 7 minutes, stirring halfway through cooking, or until toasted. Roughly chop.
  • Step 5 Cut tofu into 2.5cm pieces. Trim asparagus and thickly slice diagonally. Add tofu and asparagus to pumpkin. Roast for 5 minutes.
  • Step 6 Meanwhile, add remaining vinegar and sesame oil to reserved miso mixture. Stir well to combine. Toss 1⁄2 the green onion and 1⁄2 the almonds through cooked rice. Arrange rice and pumpkin mixtures on a serving plate. Drizzle with dressing and sprinkle with remaining green onion and almonds. Serve.