Asian chilli roast pumpkin salad

Serves: 2 Prepare & Cook:


  • 400g pumpkin, cut into thin wedges
  • 2 tbsp olive oil
  • 1 tbsp SpinneysFood Chilli Addict Seasoning
  • 150g sugar snap peas
  • 150g mangetout
  • 1 tbsp fish sauce
  • juice of 1 lime
  • 1 tbsp soft light brown sugar
  • 1 garlic clove, crushed
  • ½ red onion, thinly sliced
  • ¼ cucumber, sliced into rounds
  • 4 spring onions, thinly sliced
  • ½ bunch basil, leaves torn
  • ¼ bunch coriander, leaves picked and chopped
  • 2 tbsp roasted peanuts, crushed


  1. Preheat the oven to 180°C, gas mark 4. Toss the pumpkin, olive oil and seasoning in a bowl, then tip onto a baking tray. Roast for 20 minutes, turning halfway, until tender.
  2. Meanwhile, add the sugar snap peas and mangetout to a pan of boiling salted water and blanch for 1 minute. Refresh in ice cold water, drain and set aside.
  3. Combine the fish sauce, lime juice, sugar and garlic in a large bowl. Add the sugar snaps, mangetout, onion, cucumber, spring onions and herbs. Toss, then divide between two plates. Top with the pumpkin and roasted peanuts and serve.