Warm Pumpkin, Spinach, Prawn Salad With Chilli/ Lime Dressing

• 1 tablespoon chile pepper jam
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 14 cup chicken stock
• 1 kg pumpkin, cut into 5cm cubes
• 3 tablespoons vegetable oil
• 16 prawns, deveined leaving heads and tails intact
• 125 g baby spinach leaves or 125 g similar greens
• 1 red onion, thinly sliced

1. To make dressing, combine all ingredients in a pan and bring to the boil.
2. Set aside.
3. Preheated oven to 200C.
4. Toss pumpkin lightly in 2 tablespoons of the vegetable oil, place in baking tray and baked in until golden brown, about 45 minutes.
5. Heat remaining oil in wok and stir-fry prawns until just cooked, about 2-3 minutes.
6. Drizzle half the dressing over the prawns and toss to coat.
7. To assemble, combine pumpkin, baby spinach and onion in a bowl.
8. Divide mixture between individual serving plates.
9. Arrange prawns on top of salad and drizzle remaining dressing around the plates.

chile pepper, lime juice, fish sauce, palm sugar, chicken, pumpkin, vegetable oil, prawns, baby spinach, red onion

Taken from www.food.com/recipe/warm-pumpkin-spinach-prawn-salad-with-chilli-lime-dressing-268177 (may not work)