WARM PUMPKIN, SPINACH, PRAWN SALAD WITH CHILLI/ LIME DRESSING

Warm Pumpkin, Spinach, Prawn Salad With Chilli/ Lime Dressing image

Provided by Jewelies

Categories Thai

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon chile pepper jam
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon palm sugar
1/4 cup chicken stock
1 kg pumpkin, cut into 5cm cubes
3 tablespoons vegetable oil
16 prawns, deveined leaving heads and tails intact
125 g baby spinach leaves or 125 g similar greens
1 red onion, thinly sliced

Steps:

To make dressing, combine all ingredients in a pan and bring to the boil. Set aside.
Preheated oven to 200°C.
Toss pumpkin lightly in 2 tablespoons of the vegetable oil, place in baking tray and baked in until golden brown, about 45 minutes.
Heat remaining oil in wok and stir-fry prawns until just cooked, about 2-3 minutes.
Drizzle half the dressing over the prawns and toss to coat.
To assemble, combine pumpkin, baby spinach and onion in a bowl. Divide mixture between individual serving plates.
Arrange prawns on top of salad and drizzle remaining dressing around the plates.

Nutrition Facts : Calories 211.4, Fat 11, SaturatedFat 1.6, Cholesterol 30.7, Sodium 539.1, Carbohydrate 24.6, Fiber 2.4, Sugar 8.4, Protein 7.6