Summery · Balanced meals · Special occasion
Dutch shrimp salad with roasted pumpkin
Shrimp with edamame and black beans
- Time
- 40 min
- Difficulty
- Intermediate
- Cuisine
- Dutch
- Serves
- 4 people
From behind the fish counter
A main-course salad combining shrimp with sweet pumpkin and beans. Cut the pumpkin into thin strips and check it is tender before assembling the salad.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Preheat the oven to 200°C. Halve and peel the pumpkin, remove the seeds and cut into strips about 1 cm thick.
- 2
Toss the pumpkin with 1 tbsp oil and the curry powder. Spread over a baking tray and roast for 20–25 minutes until tender, turning halfway.
- 3
Wash the lettuce. Mix the Caesar dressing with mayonnaise and ½ tbsp soy sauce.
- 4
Rinse and drain the black beans. Fry the precooked edamame in the remaining 1 tbsp oil for 2–3 minutes. Let the pumpkin and edamame cool slightly.
- 5
Divide the lettuce, pumpkin, edamame, beans and capers between four bowls. Add the shrimp. Serve the dressing separately.
Intermediate Manageable with care and a little patience.
From the supermarket
- 1 small pumpkin, about 1 kg
- 1 small oak-leaf lettuce
- 6 tbsp Caesar dressing + 2 tbsp mayonnaise
- ½ tbsp soy sauce
- 200 g tinned black beans, drained
- 125 g precooked edamame
- 3 tbsp capers
- 1 tsp curry powder
- 2 tbsp sunflower oil