Match the umami flavours from Kikkoman soy sauce with roast pumpkin for a deliciously flavourful side that's wonderful with seafood, roast chicken and more.
Salad
Ingredients
1/2 small pumpkin, cut into 1.5cm thick wedges
40 ml Kikkoman Naturally Brewed Soy Sauce
20 g honey
1 garlic clove, finely chopped
1 tsp smoked paprika
30 ml light olive oil
200 g baby beans, trimmed
1 1/2 cups (loosely packed) baby spinach leaves
1 cup (loosely packed) frisee
1/2 cup coarsely torn mint
1 punnet shiso cress, trimmed (optional)
2 golden shallots, thinly sliced
Method
Preheat oven to 180°C.
Combine pumpkin, Kikkoman Soy Sauce, honey, garlic, paprika and olive oil in a large bowl, season to taste with freshly ground pepper, stir to coat then spread on a roasting tray lined with baking paper.
Roast the pumpkin, turning occasionally, until tender and slightly darkened on the edges (35-40 minutes).
Set aside until required (serve warm or at room temperature)
Meanwhile, blanch beans in a saucepan of boiling salted water until bright green and just tender (2-3 minutes), drain, refresh under cold running water, drain well and combine in a bowl with spinach, mizuna, shiso and shallot. Refrigerate until required
Make Soy Dressing
Drizzle two-thirds of Soy Dressing over bean mixture and toss lightly to combine
Arrange pumpkin wedges on serving plates, drizzle with remaining dressing, then pile salad on top and serve
Soy dressing
Ingredients
50 ml light olive oil
30 ml red wine vinegar
25 ml Kikkoman Natually Brewed Soy Sauce
1 1/2 tsp. Dijon mustard
1/2 garlic clove, finely chopped
Pinch of sugar, to taste
Method
Whisk ingredients in a separate bowl to emulsify, season to taste with freshly ground pepper
