Smoked Pumpkin Salad



Silken tofu 10 gm

Palm hearts 10 gm

Roasted pumpkin seed 02 gm

Mixed cress 05 gm

Watermelon radish 20 gm

Green apple 30 gm

Roquette 20 gm

Edible flower 2

For smoked pumpkin

Yellow pumpkin 200 gm

Wood chips 04 gm

Olive oil 15 ml

Garlic cloves 3 n

For miso mustard dressing

White miso 3 tbsp

Japanese mustard 4 tsp

Rice vinegar 2 tbsp

Salt to taste

Pepper powder to taste

Sugar 1 tbsp

Mirin 1 tbsp

Water 1 tbsp

Salad oil ½ cup

Method:For dressing

Mix water and mustard. Add Mirin, sugar, rice vinegar, add miso and blend well. While continuously whisking slowly, pour in the oil and let it blend.

For smoked pumpkin

Wash and peel pumpkin. With the help of vegetable slicer or mandolin slice it thin through its length. Rub pumpkin slices with oil and little salt and roast for 8 minutes at 200 c. In a small metal bowl or fire dish burn some wood chips and drop slices in bowl.

Cover it with lid. Leave it for 10 minutes so that pumpkin can absorb the aroma. Roll each smoked pumpkin slice with mixed cress filling and keep it on side. Dress seaweed, palm heart, radish, green apple slices and rocket leaf with miso mustard dressing and arrange it on the plate with rolled smoked pumpkin and crumbled tofu. Dizzle miso mustard dressing and sprinkle some pumpkin seeds (roasted) and serve.