eCook Meal
Chilli-satay Salad
with roasted pumpkin, edamame beans & charred corn
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chilli-satay Salad?
The preparation time for Chilli-satay Salad with roasted pumpkin, edamame beans & charred corn is between 20 and 30 minutes.
What is the total time required to make Chilli-satay Salad with roasted pumpkin, edamame beans & charred corn?
The total time required to make Chilli-satay Salad with roasted pumpkin, edamame beans & charred corn is between 30 and 35 minutes.
How many servings does Chilli-satay Salad provide?
4 servings
What are the main ingredients in Chilli-satay Salad?
Corn, Edamame Beans, Egg Noodles, Fresh Chives, Pumpkin Chucks, Pumpkin Chunks, Radish, Salad Leaves, Spicy Satay Dressing
What is the nutritional information of Chilli-satay Salad?
Calories: 578, Carbs: 93 grams, Fat: grams, Protein: 20.6 grams, Sugar: 16.6 grams, Salt: 268 grams
How do I prepare Chilli-satay Salad?
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. 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. 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! 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).
What should be prepared from my kitchen to make Chilli-satay Salad?
Corn, Edamame Beans, Egg Noodles, Fresh Chives, Pumpkin Chucks, Pumpkin Chunks, Radish, Salad Leaves, Spicy Satay Dressing
How many calories does Chilli-satay Salad have?
578 calories
How much fat content does Chilli-satay Salad have?
grams