Cambodian Style Butternut Squash Salad


Back from the most amazing holiday I’ve had yet, I will be posting about that very soon! Loved the culture and loved the food even more, and now back in my own kitchen I wanted to take alll that flavinspiration and enhance the dishes that I make everyday. On that note, summer is finally coming around and I am nowhere near that beach body that I aspire to have so I’ve started today with a tasty yet filling salad. Of course feel free to add chicken, prawns or tofu if you desire, but I’ve decided to keep it simple! The ingredients you can play around with to suit your taste as always :).

Serves: 1 (or 2 if adding a protein)
Time: 45 minutes

A 100g bag of leaves of your choice (I chose watercress, due to its natural peppery quality)
400g of butternut squash (one that is already cut is quicker, chop into 1cm ish chunks for quicker cooking)
1 red birds eye chilli, chopped finely
1 tsp fresh lemongrass / lemongrass paste
1 tsp fennel seeds
1 tsp turmeric powder
1 tsp fresh ginger, grated
1-2 garlic cloves, chopped finely
1 shallot, chopped finely
3-4 kaffir lime leaves
2-3 tbsp soft dessicated coconut
a little water
1 tbsp chopped mint
2 tbsp chopped coriander

For the dressing:
2 tbsp fish sauce
3 tbsp lime juice
1 brown sugar

1. Heat oil in a pan/wok, add chopped shallots, garlic, fennel seeds and chilli and cook on medium for a couple of minutes, then add ginger, lemongrass and turmeric and cook until this forms a paste (a minute or so more)
2. Add about 50ml water to the pan, the kaffir lime leaves and the butternut squash chunks, stir to ensure the squash is covered and place lid on pot (if cooking meat, put that in too)
3. Mix together the ingredients for the dressing
4. Toss leaves, coriander and mint together with the dressing and coconut and set aside on serving plates
5. Check on squash, it may need more water, and ensure you stir it frequently as it may burn. It should be done in 15-20 mins if not less
6. Top the salad with the butternut squash, sprinkle with sprouts, pumpkin seeds, whatever takes your fancy – enjoy!

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