Golden wedges of caramelised pumpkin, rich with umami and spice, layered over nutty brown rice, peppery rocket, and crunchy toasted cashews. A warm, nourishing salad that’s anything but ordinary.
CARAMELISED ASIAN ROAST PUMPKIN SALAD
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4 - 6
Prep Time
10 minutes
Cook Time
25 minutes
This is not your average salad—it’s a flavour-forward feast of textures and contrast. Roasted wedges of Kent pumpkin are lacquered in Black Garlic & Co’s Asian Concentrate, developing a sticky, caramelised crust that’s savoury, sweet, and laced with umami. Nestled over a bed of nutty brown rice and fresh rocket, and finished with a scattering of toasted cashews and sharp purple shallot, every bite delivers crunch, warmth, and depth. A zippy vinaigrette ties it all together, balancing richness with brightness. Hearty, vibrant, and plant-based perfection—this is the kind of salad that steals the show.
Author:Black Garlic & Co.
Ingredients
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One half Japanese (Kent) pumpkin, sliced into 2cm thick wedges
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One fourth cup Aged Black Garlic Asian Concentrate
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Three tbsp olive oil
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Salt and pepper to taste
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One and a half cups cooked brown rice
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Two cups rocket leaves
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One purple shallot, finely sliced
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One half cup cashews, toasted
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Two tbsp Aged Black Garlic Asian Concentrate
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Two tbsp white wine vinegar
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Four tbsp Olive oil
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One half tsp honey
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Salt and pepper
Salad:
Dressing:
Directions
Pre-heat oven to 180°C
Place pumpkin in a single layer on a lined baking tray.
Whisk together Asian Concentrate and olive oil in a small bowl. Generously brush Asian Concentrate marinade over pumpkin. Season with salt and pepper. Roast for 25 minutes or until pumpkin is soft and caramelised.
Meanwhile, prepare salad dressing. Toss ½ dressing through brown rice. Add rocket and sliced shallots to rice and spoon onto a serving platter.
Once cooked, top the rice with caramelised pumpkin wedges, scatter cashews and finish with a drizzle of reserved dressing.
