Where ever possible, I ask to keep menus when I go somewhere amazing. (Or I take sneaky pics!) I should start a collection of paper menus and use them as decoration in my new premises, coming soon!
Anyhoo, when recently in London I visited one of my favourite restaurants Dishoom, which I may have mentioned on this site elsewhere. I always make sure it is on my itinerary when I travel to London. And yes, this idea is straight off the menu I smuggled out of the restaurant. (Kidding, they totally gave it to me!)
I didn't eat this on the night in question, but could have. SO delish. I hope you like it, though it could be completely wrong in entirety! I made it up based on the menu write up. But zero disappointment with the outcome. What a mix of flavours...and look at that, no Thermomix required!
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- 400 Grams pumpkin, peeled and cubed
- Extra Virgin Olive Oil (EVOO) as required BUY
- pink salt flakes as required BUY
- 250 Grams snow peas
- 2 heads broccoli, cut into florets
- 3 Teaspoons honey BUY
- 50 Grams Shelled Pistachios
- 50 Grams sunflower seeds
- Generous Handfuls fresh mint
- 1 red chilli
- 6 medjool dates
- 2 limes, juice only
Preheat oven with a fan and grill function to 200°C.
Prepare pumpkin and place onto a lined baking tray. Drizzle with EVOO, sprinkle with salt flakes. Roast 25 minutes under a fan grill until caramelised and soft.
Drizzle more EVOO into a large frying pan or wok and quickly saute the snow peas, followed by the broccoli florets. Don't over cook these as they will keep cooking once out of the pan. Tip into a large mixing bowl and sprinkle with salt, and drizzling with the honey, whilst allowing to cool.
Toast the pistachios and sunflower seeds in the still hot frying pan just until fragrant and brightly coloured. Cool.
Shred the mint, de-seed the chilli and slice very finely, add both to the cooling veggies.
De-pit the dates and slice into thin slivers. Add to salad.
Toss the whole mixture with the lime juice and enjoy. It may need a bit more salt, but it is up to you!
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