Curried pumpkin salad with cheese mayonnaise comes out smooth and earthy sweet, with curry running quietly underneath. The difficulty is temperature, since warm pumpkin thins the dressing.
The pumpkin is cut into 3cm cubes, steamed for 20 minutes and cooled completely before mixing. The raisins and blanched onion go in together, and the pumpkin is mashed as it is folded through.
This batch weighs about 189g, at roughly 60 calories per 100g.
Method
Peel the pumpkin, cut it into 3cm cubes and steam for 20 minutes until tender. Leave to cool completely.
Cut the onion into 7mm cubes, blanch it, then lift it out and drain.
Mix 10g Japanese style Lean Mayo with 15g cream cheese until completely smooth.
Add 0.5g curry powder and 1.8g kOBE Monk Fruit Blend to the mixture and stir through.
Add the cooled pumpkin, the onion and 10g raisins, mashing the pumpkin as you fold everything together.
Line a plate with 12g lettuce leaves, spoon the salad on top and scatter over 5g sliced almonds.
Tips
Wait until the pumpkin is completely cool, as warm pumpkin thins the cheese and the dressing.
Steam the pumpkin rather than boiling it, since boiled pieces take on water and leave the salad sloppy.
Blanching the onion takes away its sharpness and leaves a gentle sweetness in the mix.
Scatter the almonds right before eating so the slices keep their crunch.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.