Pumpkin coriander and sweet chilli & lime salad

The only thing that takes a little time making this warm salad recipe is peeling and deseeding the pumpkin. Everything else is done in a few seconds, and the taste – just try it and see! Watch the video to see how easy it is. Oh, and using Multix baking paper on the baking tray means there’s almost no washing up. Perfect.

  • Prep Time

    10 Minutes
  • Cook Time

    20 Minutes
  • Serves

    4 People


  • 1 kg of Kent or butternut pumpkin peeled, deseeded and cut in 4cm squares
  • 1 cup fresh coriander leaves
  • 1 cup bean sprouts (optional)
  • ¼ cup sweet chilli sauce
  • juice of half a lime
  • 2 tablespoons sesame oil
  • sea salt and freshly ground black pepper
  • spray olive oil

You'll Need

  • Multix Bake


  1. Heat your oven to 180°C.
  2. Place the pumpkin on a oven tray lined with Multix baking paper. Bake for 15-20 minutes until the pumpkin is just starting to get tender and caramelize. Take out of the oven and allow to cool slightly.
  3. In a large bowl add the chilli sauce, lime juice and sesame oil, then add the sprouts, coriander leaves and pumpkin and mix thoroughly.

Tip: If you like things spicy add a fresh chopped red chilli to the mix as well. Serve immediately. Perfect with barbecued fish or chicken.