This salad is the perfect autumn plate, Chef! Light, refreshing yet super satays-fying. A spicy peanut butter, soy sauce & lime based sauce is drizzled over a bowl of freshness: radish rounds, plump edamame beans, oven roasted pumpkin, charred corn, and greens. Topped with crunchy egg noodle pieces for extra texture.
Chilli-satay Salad
Chilli-satay Salad
with roasted pumpkin, edamame beans & charred corn
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Corn
- Edamame Beans
- Egg Noodle Pieces
- Fresh Chives
- Pumpkin Chucks
- Pumpkin Chunks
- Radish
- Salad Leaves
- Spicy Satay Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST
Preheat the oven to 220°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
GET THE GREENS
Rinse and roughly shred the salad leaves. Rinse and finely chop the chives.
TOAST
Roughly crush the egg noodle pieces. Place the crushed egg noodles in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
EDAMAME BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ALL TOGETHER
Rinse and thinly slice the radish into rounds. Loosen the satay dressing with warm water in 5ml increments until drizzling consistency. In a salad bowl, combine the roasted pumpkin, the charred corn, the edamame beans, the sliced radish, the shredded salad leaves, and a drizzle of olive oil. Toss to combine and season.
TIME TO EAT
Dish up the loaded salad, top with a drizzle of the dressing, and garnish with the toasted egg noodle pieces and the chopped chives. Well done, Chef!
Pumpkin Chunks - 250g
Salad Leaves - 20g
Fresh Chives - 3g
Egg Noodle Pieces - 20g
Corn - 100g
Edamame Beans - 50g
Radish - 20g
Spicy Satay Dressing - 60ml
ROAST
Preheat the oven to 220°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
GET THE GREENS
Rinse and roughly shred the salad leaves. Rinse and finely chop the chives.
TOAST
Roughly crush the egg noodle pieces. Place the crushed egg noodles in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
EDAMAME BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ALL TOGETHER
Rinse and thinly slice the radish into rounds. Loosen the satay dressing with warm water in 5ml increments until drizzling consistency. In a salad bowl, combine the roasted pumpkin, the charred corn, the edamame beans, the sliced radish, the shredded salad leaves, and a drizzle of olive oil. Toss to combine and season.
TIME TO EAT
Dish up the loaded salad, top with a drizzle of the dressing, and garnish with the toasted egg noodle pieces and the chopped chives. Well done, Chef!
Pumpkin Chunks - 500g
Salad Leaves - 40g
Fresh Chives - 5g
Egg Noodle Pieces - 40g
Corn - 200g
Edamame Beans - 100g
Radish - 40g
Spicy Satay Dressing - 120ml
ROAST
Preheat the oven to 220°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
GET THE GREENS
Rinse and roughly shred the salad leaves. Rinse and finely chop the chives.
TOAST
Roughly crush the egg noodle pieces. Place the crushed egg noodles in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
EDAMAME BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ALL TOGETHER
Rinse and thinly slice the radish into rounds. Loosen the satay dressing with warm water in 5ml increments until drizzling consistency. In a salad bowl, combine the roasted pumpkin, the charred corn, the edamame beans, the sliced radish, the shredded salad leaves, and a drizzle of olive oil. Toss to combine and season.
TIME TO EAT
Dish up the loaded salad, top with a drizzle of the dressing, and garnish with the toasted egg noodle pieces and the chopped chives. Well done, Chef!
Pumpkin Chucks - 750g
Salad Leaves - 60g
Fresh Chives - 8g
Egg Noodle Pieces - 60g
Corn - 300g
Edamame Beans - 150g
Radish - 60g
Spicy Satay Dressing - 180g
ROAST
Preheat the oven to 220°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
GET THE GREENS
Rinse and roughly shred the salad leaves. Rinse and finely chop the chives.
TOAST
Roughly crush the egg noodle pieces. Place the crushed egg noodles in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
EDAMAME BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ALL TOGETHER
Rinse and thinly slice the radish into rounds. Loosen the satay dressing with warm water in 5ml increments until drizzling consistency. In a salad bowl, combine the roasted pumpkin, the charred corn, the edamame beans, the sliced radish, the shredded salad leaves, and a drizzle of olive oil. Toss to combine and season.
TIME TO EAT
Dish up the loaded salad, top with a drizzle of the dressing, and garnish with the toasted egg noodle pieces and the chopped chives. Well done, Chef!
Pumpkin Chunks - 1kg
Salad Leaves - 80g
Fresh Chives - 10g
Egg Noodle Pieces - 80g
Corn - 400g
Edamame Beans - 200g
Radish - 80g
Spicy Satay Dressing - 240g
Woolies Products in this dish
