As seen in Adelady magazine, issue 4
Time :: 55 mins
Serves :: 2
Recipe :: Laura Bakhtiarian
Healthy and full of zest, this salad is a showstopper when piled high on your guests’ plates.
Photo :: Naomi Giatas
Ingredients
1kg Kent pumpkin, deseeded and cut into wedges
¼ cup Praise Japanese Style Dressing
90g dry soba noodles
350g piece scotch fillet steak
200g snow peas, trimmed, halved diagonally and blanched
50g snow pea sprouts, trimmed
50g pickled ginger
2 green spring onions, thinly sliced diagonally
1 tsp black sesame seeds, to garnish
Fresh coriander, to garnish
Method
• Preheat oven to 180°C fan-forced.
• Line a baking tray with baking paper and place pumpkin on the tray. Spray with olive oil and season with salt and pepper, then roast for 10 minutes.
• Drizzle 3 tablespoons of dressing over the pumpkin, then continue to roast, turning once, for 20–25 minutes, until golden and tender.
• Meanwhile, cook the noodles in a saucepan of boiling water following packet directions. Drain and then refresh under cold running water. Transfer to a bowl.
• Heat a non-stick frying pan over medium-high heat. Spray steak with olive oil, then season with salt and pepper. Cook for 4 minutes, then flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking. Set aside to rest for 4 minutes, then slice thinly.
• Add snow peas, sprouts, ginger, spring onions and beef to the noodles.
• Add half the remaining dressing and toss to combine.
• Place pumpkin on a plate. Top with the noodle mixture, then drizzle with remaining dressing and sprinkle with black sesame seeds and coriander.
Photo :: Naomi Giatas
We used: Praise Japanese Style Dressing
We’ve got a whole lot of praise for the brand new range of dressings, mayos and sauces from Praise. All you need is a splash, dollop, or drizzle to take your meals to the next level of deliciousness. Head to praise.com.au for more great recipes and stockists.
