Autumn/ Glutenfree/ side dish/ Vegan

Cashew and Squash Salad

So if you haven’t already noticed or know, I have an affinity to the food and flavours of Asian cuisine – particularly Southeast and East Asian fare. Using ingredients in season and balancing each component to make for a simple yet delicious and nutritious dish. This recipe was inspired by one created by Peter Gordon, New Zealand born chef at the Providores restaurant in London. The recipes was adapted to my liking and preference, bringing out more of a dominant flavour of the sesame seeds.

 



THE LOWDOWN:

Where ever you look at the moment you, there is a pumpkin of some kind staring you in the face, so lets talk about them, whats their deal anyway? well apart from the awesome fact you can eat every part of it, from leave to seed. they are currently in season – which means one, they will be dirt cheap, and two, they will taste amazing.

Nutritionally – They are an excellent source of alpha and beta-carotene. Pumpkins/squash are also great sources of complex carbohydrates, magnesium, manganese and folate. All of which have been shown to some extent to help with keeping the heart healthy and can protect against strokes. Promoting bowel health and regularity due to its high fibre content.

Buying and storing – Where possible buy organic, this way you will be able to make use of eating the skin also, no need for peeling as this will also reduce the nutrient content. Look for those with the stem still attached, and free from any obvious trauma/blemishes. Whole pumpkins can be kept for months in a cool dry place, however, once you have cut into it it should be used as soon as possible, it can be frozen if cut in cubes for use in soups etc, in the fridge it will only keep for a few days.



 

Cashew and Sesame Squash

Print Recipe
Serves: 2 - 4 (side dish) Cooking Time: 20 minutes

Ingredients

  • 1/4 squash peeled and deseeded
  • 1 tablespoon toasted sesame oil
  • salt and pepper to taste
  • DRESSING
  • 1 tablespoon toasted black sesame seeds
  • 1 teaspoon smoked sea salt flakes
  • 1/2 cup cashew nuts, roasted and roughly chopped
  • 2 tablespoons mirin
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon shoyu

Instructions

1

Cut the squash into 3 inch pieces

2

Place in a steamer with enough water and steam them for 15 - 20 minutes or till softened

3

DRESSING

4

Crush the sesame seeds and salt together using a pestle and mortar

5

Transfer to a mixing bowl and add the chopped cashew nuts, mirin, lemon juice and shoyu stir well and leave aside till squash has cooked fully.

6

Pat dry the squash with paper towel

7

Pour 1 tablespoon of toasted sesame oil in to a skillet and add the dry squash

8

Toss in the oil and fry on all sides for 2 minutes

9

Remove the squash and arrange on a serving plate

10

Spoon over the prepared dressing, serve straight away with rocket or young spinach leaves

 

 

 

Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!

***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***

“Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!”

***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***

You Might Also Like

No Comments

Leave a Reply