Pumpkin Salad with Maple Tahini Dressing

COURSE:
Lunch, Salad, Side Dish

Pumpkin Salad with Maple Tahini Dressing

Pumpkin Salad with Maple Tahini Dressing

Ingredients

  • 1.2 kg peeled pumpkin
  • 2 tsp chili flakes
  • 1 tbsp olive oil
  • 2 tsp maple syrup
  • 1 tbsp lime juice
  • 70 g kale

Tahini dressing

  • 40 g tahini
  • 3 tsp maple syrup
  • 2 tsp lime juice
  • ½ clove garlic
  • 1 tsp salt
  • Crispy pumpkin seeds

Instructions

  1. Peel and dice the pumpkin into bite sized chunks. Place the pumpkin into the double layered basket (or on top of the trivet it not using a Duo or Pro Crisp) and add 1 cup of water into the base of the pot.
  2. Secure the Pressure Cooking Lid and select Pressure Cook. Set the time for 3 minutes, and press start.
  3. While the pumpkin cooks, make the tahini dressing. Combine the tahini, maple syrup, lime juice, garlic and salt to a bowl. Mix in 2 tbsp of water, until the dressing comes together and forms a creamy runny dressing. Add up to 1 tbsp more water to achieve a creamy, pourable, consistency (like double cream) as the amount of water needed can vary with various tahini brands. Set the dressing aside.
  4. When the pumpkin cooking program has finished, perform a quick pressure release, and remove the pumpkin from the Instant Pot and place in a bowl.
  5. Add the chili flakes, oil, maple syrup and lime juice to the bowl, and toss the pumpkin through the mixture until evenly coated.

Crisping Your Pumpkin:

  1. Pro Crisp/ Duo Crisp: Empty your inner pot of any water, then place the pumpkin into the air fryer basket. Secure the Air Fryer lid and select Air Fry, setting the temperature to 204°C and the timer to 15 minutes. You might need to move the pumpkin in the centre of the basket to the top for the last 5 minutes, to ensure everything browns evenly. There is no need to wait for the preheating cycle to finish.
  2. Instant Vortex: After cooking your pumpkin in your Instant Pot, crisp it up in your Vortex Air Fryer! Select Air Fry, setting the temperature to 199°C and the timer to 10 minutes. Add an additional 2-3 minutes to the cook time if you like your pumpkin more crispy. There is no need to wait for the preheating cycle to finish.
  3. Oven: After cooking your pumpkin in your Instant Pot, you can also then crisp it up in an oven. Preheat the oven to 200°C, then place the pumpkin on a lined baking tray. Roast for 15-20 minutes or until golden brown.
  4. To serve:
  5. While the pumpkin crisps, wash your kale well in lots of water to remove any grit. Add 25ml of lime juice to the kale, along with a pinch of salt and a little oil.
  6. Massage for 5 minutes to break down and soften the raw kale- this is essential for a palatable kale. Season to taste with more salt if needed.
  7. To serve, pile the kale on a serving platter. Top with sticky roasted pumpkin and a hearty drizzle of tahini dressing. Finally sprinkle over your roasted pumpkin seeds.

Course:
Lunch, Salad, Side Dish

Keyword:
Combi Cooker, Vegan