Spicy Jap Pumpkin with Bean Vermicelli
wheat free, gluten free, soy free, egg free, vegetarian
This dish is very quick to prepare either as a snack, side dish or main and so much quicker and a lot healthier than your local take-away. Jap pumpkins are beautifully sweet and add some nice colour and flavour. The sheeps cheese could be substituted with goats feta, either way I think it gives it a little 'something' and is definitely worth a try. You just found your new staple. Enjoy!
Serves 2 hungry people Prep Time 10 minutes
Ingredients
150grams of Bean Vermicelli
2 spring onions
250 grams of diced (small) Jap or Kent pumpkin
50 grams of organic sheeps cheese
12 raw almonds broken up and lightly toasted
2 teaspoons of honey
2 tablespoons of Apple cider vinegar
juice of one lemon
1/8th teaspoon or chilli powder (or to taste)
Method
Cook vermicelli in boiling water for approximately 3 minutes. Remove from stove, drain and set aside.
Place pumpkin in a saucepan and boil until just soft. Remove from heat, drain and place in a large salad bowl. Roughly chop the vermicelli noodles with some kitchen scissors and add to salad bowl. Finely slice the spring onions and add to the bowl. Now add both the lightly toasted almonds and the sheeps cheese.
In a separate container combine the honey, apple cider vinegar, lemon juice and chilli. Mix well and pour over ingredients in the salad bowl. Toss until all ingredients are mixed through. Serve.
wheat free, gluten free, soy free, egg free, vegetarian
This dish is very quick to prepare either as a snack, side dish or main and so much quicker and a lot healthier than your local take-away. Jap pumpkins are beautifully sweet and add some nice colour and flavour. The sheeps cheese could be substituted with goats feta, either way I think it gives it a little 'something' and is definitely worth a try. You just found your new staple. Enjoy!
Serves 2 hungry people Prep Time 10 minutes
Ingredients
150grams of Bean Vermicelli
2 spring onions
250 grams of diced (small) Jap or Kent pumpkin
50 grams of organic sheeps cheese
12 raw almonds broken up and lightly toasted
2 teaspoons of honey
2 tablespoons of Apple cider vinegar
juice of one lemon
1/8th teaspoon or chilli powder (or to taste)
Method
Cook vermicelli in boiling water for approximately 3 minutes. Remove from stove, drain and set aside.
Place pumpkin in a saucepan and boil until just soft. Remove from heat, drain and place in a large salad bowl. Roughly chop the vermicelli noodles with some kitchen scissors and add to salad bowl. Finely slice the spring onions and add to the bowl. Now add both the lightly toasted almonds and the sheeps cheese.
In a separate container combine the honey, apple cider vinegar, lemon juice and chilli. Mix well and pour over ingredients in the salad bowl. Toss until all ingredients are mixed through. Serve.