Miso hungry

[Recipe 1] ROASTED PUMPKIN and MIXED SEED SALAD transforms into
This Roasted pumpkin and mixed seed salad was inspired by a dish my cousin Katja (hi Kat!) brought over on Christmas Day. Katja’s gorgeous salad was dressed with wholegrain mustard and balsamic vinegar. I’ve made mine a tad Japanese, with a gingery miso dressing.
I love roasted pumpkin salads. They’re great on the day they’re made though, but often a bit mushy the next day, and not so appetising. I transformed this salad into Spiced pumpkin and cashew patties a couple of days later and it took on a whole new life. Look for theorange diamonds within the recipe, for instructions on how much salad you’ll need to reserve for the patties.
Oh, and if you’re hosting a BBQ and need to cater for vegetarians, the salad and patties can be made at once. Lightly fry the patties on the flat section of the BBQ. Cold leftover patties are beautiful served for lunch, in a salad-stuffed roll. Yummmmm.

Roasted pumpkin and mixed seed salad

[Recipe 1] Roasted pumpkin and mixed seed salad

Ingredients (serves 4–6 for 2 meals):
2 kilos (4 lb) butternut pumpkin, peeled, de-seeded, cut into
2–3cm thick pieces
2 tablespoons peanut oil
Salt and freshly ground black pepper
2 tablespoons pepitas (hulled pumpkin kernels), toasted
2 tablespoons sunflower kernels, toasted
1 tablespoon sesame seeds, toasted
1 tablespoon poppy seeds, toasted
1 cup chopped coriander (cilantro) leaves, plus extra for serving
Miso dressing:
¼ cup (60g) white miso paste
2 tablespoons (30g) honey
1 tablespoon soy sauce
Small piece ginger, grated and chopped (about 1 tablespoon)
1 tablespoon (15ml) water
1 tablespoon (15ml) Japanese rice wine vinegar
1 teaspoon sesame oil

Preheat oven to 200°C (390ºF).
Toss pumpkin and oil in a large bowl, until well-coated.
Place pumpkin on two baking trays lined with baking paper. Season. Roast pumpkin, turning once, for 20–30 minutes or until tender and light golden brown. Swap trays half-way through cooking if using two oven shelves. Set pumpkin aside to cool.
Meanwhile, make miso dressing. Place miso paste, honey, soy sauce, ginger and water in a small saucepan and warm, over a low heat, stirring, until miso and honey are dissolved (about 1–2 minutes). Stir in rice wine vinegar and sesame oil. Set aside to cool.
Place roasted pumpkin in a large bowl, add toasted seeds, coriander and dressing and toss gently to coat.
Reserve 3 cups (about 550–600g) roasted pumpkin and mixed seed salad for the Spiced pumpkin patties.
Scatter salad with extra with coriander.

  • You can turn this salad into a main meal by serving it with brown rice or fresh tuna (preferably Skipjack tuna, as it’s more sustainable than Yellowfin). You’ll need a 120g (4 oz) tuna fillet per person. Brush the tops of the tuna with some of the miso dressing, and bake in a 200°C (390ºF) oven for about 20 minutes, until just cooked. You can cook these in your already-heated oven while the pumpkin is cooling.
  • Miso paste is found in Asian Grocers and health food shops. Store miso paste in a sealed container in the fridge. It has a very long storage life, but over time the flavour will deteriorate, so use it up within a couple of months. Mix a tablespoon of miso into a cup of hot water and sprinkle with chopped chives for an individual, super-easy, serve of soup.
  • Japanese rice wine vinegar is readily available from large Supermarkets and Asian food stores.
  • Fussy kid tip: For children who won’t touch pumpkin, roast some potato chunks and thick carrot slices for them at the same time as the pumpkin. Serve with tuna fillets (see tip above).

Spiced pumpkin, chickpea and cashew patties

[Recipe 2] Spiced pumpkin and cashew patties

Ingredients (serves 4–6):
400g (15 oz) can chickpeas (garbanzo beans), drained, rinsed; or 1½ cups cooked chickpeas
½ cup (75g) unsalted cashews, toasted, and roughly chopped
3 spring onions (scallions), green parts only, chopped
1 egg, lightly whisked
1½ cups (185g) dried breadcrumbs, plus extra if required
2 tablespoons (30ml) sweet chilli sauce, plus extra to serve
3 cups (about 550–600g) reserved roasted pumpkin and mixed seed salad
2 tablespoons peanut oil
To serve with patties:
Sweet chilli sauce
Asian mixed leaf salad (pictured), or simple green salad

Place chickpeas, cashews, spring onions, egg, breadcrumbs and chilli sauce in a large bowl.
Add reserved roasted pumpkin and mixed seed salad.
Mix and mash it all together well with your hands, adding more bread crumbs if the mixture feels too wet.

Shape mixture into twelve patties. Refrigerate for at least 30 minutes.
Heat oil in a non-stick frying pan over medium-high heat. Fry Pumpkin and cashew patties until golden brown, about 4 minutes each side. Drain on kitchen paper.
Serve Spiced pumpkin and cashew patties with a simple green salad or Asian mixed leaf salad; and sweet chilli sauce on the side.

  • Leftover ginger can be grated and frozen in 1-tablespoon blobs, wrapped in cling film; ready to use when required.
  • Fussy kid tip: Moosh up 2 or 3 of the patties and add a small 95g (3 oz) can of drained tuna. Mix well and re-shape into patties. Prepare as above. You’ll be surprised how these patties will be inhaled by even the fussiest of children!

4 thoughts on “Miso hungry

  1. Loved the Salad Sas, the miso dressing is a real treat, I used the salad over 2 nights with no complaints about the softness it held up really well. Looking forward to having a go at the patties.

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