Miso Pumpkin Salad 味噌南瓜莎拉

Saw a savoury and appetizing pumpkin salad recipe in Epicure magazine sometime ago. I didn't take down the exact ingredients but remember it was mixed with miso paste, ginger and sesame oil. So here is the Miso Pumpkin Salad that I made for myself as a salad snack. Very easy to prepare in less than 30 minutes and best to serve it warm with a hint fragrance of toasted sesame seeds and coriander leaves.

Miso Pumpkin Salad

Ingredients: 1 tbsp Olive oil/vegetable oil
250g Pumpkin, skin removed and cut into small chunks
3-5 Cherry tomatoes
3/4 cup Water
1 tsp Miso paste
1 tsp Ginger, minced
2 tsp Sesame oil
black and white toasted sesame seeds for garnishing
some chopped coriander leaves

Method:

Heat olive oil over medium heat and stir fry pumpkin for a while. Add water and bring to a boil until pumpkin is half cooked and slightly soft.
Combine miso paste, minced ginger and sesame oil in a separate bowl and whisk well to smooth paste. Add to the pumpkin, stir well.
Add cherry tomatoes and cook for an additional 2-3 minutes over low heat until the pumpkin chunks are just tender.
Garnish with toasted black and white toasted sesame seeds, and chopped coriander to serve.

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味噌南瓜莎拉