We gave this delicious Indonesian salad a modern twist by adding roasted pumpkin to it. This makes it a more filling dish and great for vegetarians too!
Serves 3-4 people
Can't really get enough of this salad, the pumpkin really adds ummph to it
200g four angle beans (sliced)
100g grated coconut
200g green beans
Half a pumpkin
4 shallots (sliced)
6 red chilies
4 bird's eye chilies (optional)
¼ inch fresh turmeric
¼ tsp salt
1 tsp sugar
1 ½ Tbs dried shrimps
1 ¼ tsp coriander seeds
1. Cut pumpkin into chunks, drizzle some olive oil on them and roast in 180C oven until a little soft.
2. Pound all paste ingredients and fry until fragrant. Dry fry coconut until brown and toasted and add to fragrant paste. This is your dressing.
3. Blanch beansprouts and green beans.
4. Toss four angle beans, pumpkin, beansprouts and green beans with the fragrant coconut when ready to serve.