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Bell Pepper and Pumpkin Salad with Sweet Sesame Vinaigrette
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Bell Pepper and Pumpkin Salad with Sweet Sesame Vinaigrette
Serves : 4-6
Preparation time :
35 minutes-20 minutes soaking time
Cooking time : 40 minutes
Ingredients :
500g (1 lb) pumpkin, peeled, deseeded and cut into large chunks
60g (2oz) glass noodles
1 bell pepper, deseeded and thinly sliced
3 teaspoon sesame seeds, dry roasted and coarsely pounded Chili oil, to garnish (optional)
Dressing
3 teaspoons soy sauce
2 teaspoons black Chinese vinegar 1/2 teaspoon black pepper 1/2 teaspoon salt 1/2 to 1 teaspoon sugar 2 teaspoon sesame oil
Method :
Place a steamer rack in a saucepan. Arrange the pumpkin chunks on a heatproof plate and set on the rack. Cover the steamer tightly and steam the pumpkin over medium heat for 25 minutes. Remove the pumpkin from the steamer. When cool enough to handle, cut the pumpkin into thin strips, set aside.
Soak the glass noodles in hot water for 10-15 minutes until soft and drain.
Stir together all the Dressing ingredients, except the sesame oil. Using a whisk or fork, beat in the sesame oil until well blended.
Place the pumpkin strips and thinly sliced bell pepper in a large salad bowl. Stir the Dressing again to blend, and pour it evenly over the vegetables.
Transfer to a smaller serving dish, sprinkle with the ground sesame seeds, and drizzle with chili oil, if using.
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