½ (150g) Thai chilli jam paste
½ cup (50g) coconut oil, melted
800g (1 ½ pounds) Kent pumpkin,
Cut into wedges
400g (12 ½ ounces) baby carrots, trimmed
2 Lebanese cucumbers (260g), seeded, sliced on the diagonal
2 green onions (scallions), sliced thinly
2 cups (160g) beans sprouts
½ cup loosely packed fresh Thai basil leaves
½ cup loosely packed fresh round mint leaves
1 fresh red chilli sliced thinly
¼ cup (60ml) lime juice
2 tablespoons brown sugar
1 teaspoon sesame oil
1 tablespoon coarsely chopped salted peanuts
1.Preheat the oven to 180°C/350°F. Line two oven trays with baking paper.
2.Combine chilli jam and coconut oil into a small bowl. Rub over pumpkin and carrots, place on a trays. Roast vegetables for 30 minutes or until just tender.
3.Meanwhile, combine cucumber, green onions sprouts, herbs and chilli in a medium bowl.
4.To make dressing, place juice, sugar and sesame oil in a screw-top jar, shake well, season to taste. Pour over cucumber mixture, toss to combine.
5.Serve roast vegetables topped with cucumber and peanuts.
If you have nuts allergies, try roasting some chickpeas for in exchange of peanuts nuts. And instead of coconut oil, use olive oil and as for sesame try flaxseed oil.