Warm Snake Bean Salad with Coconut Dressing

• 500 grams pumpkin skin on, cut into wedges
• 1/4 cup olive oil
• 1 x salt and black pepper to taste
• 1 bunch beans snake, cut into 6cm lengths
• 1 each baby corn punnet, sliced lengthways
• 1/4 cup cashew nuts coarsely chopped
• 2 each red chili peppers long, sliced
• 2 each shallots finely chopped
• 1 each kaffir lime leaves finely sliced
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar, light
• 1 tablespoon water
• 1/4 cup coconut milk

1. Preheat oven to 200C/180C (fan forced) and line a baking tray with baking paper.
2. Combine pumpkin with 2 tablespoons oil, and season with salt and pepper; toss to mix gently.
3. Cook 15 to 20 minutes or until tender.
4. Meanwhile, heat remaining olive oil in small saucepan over medium high heat.
5. Add eschallots; cook until translucent.
6. Add kaffir lime leaf, fish sauce, sugar, water and coconut cream.
7. Bring to the boil and remove from heat; steep for 15 minutes before use; Serve warm.
8. Bring a large pan of salted water to the boil and cook snake beans and baby corn, cook for 2 to 3 minutes or until cooked to your liking; drain.
9. This is best done just before serving.
10. Combine snake beans, baby corn, pumpkin and 1/2 dressing, season to taste and toss well.
11. Spoon onto a large platter and drizzle with remaining dressing and top with cashews and chillies

olive oil, salt, beans snake, corn punnet, nuts, red chili peppers, shallots, lime, fish sauce, brown sugar, water, coconut milk

Taken from recipeland.com/recipe/v/warm-snake-bean-salad-coconut-d-49358 (may not work)