June, 2018 // recipes // Carla Oates
- 2 tablespoons white (Shiro) miso paste
- 2 tablespoons coconut oil, melted and cooled
- 11⁄2 tablespoons sesame seeds
- 500g pumpkin, peeled, seeds removed and cut into 1cm-thick slices
- 1 brown onion, thinly sliced
- 2 cloves garlic, finely chopped
- 200g packet buckwheat noodles
- 3 umeboshi plums, pitted and thinly sliced
- 1 large handful coriander leaves, torn
- 1⁄4 cup (60ml) tamari
- 1⁄4 cup (60ml) freshly squeezed lemon juice
- 2 teaspoons sesame oil
Preheat the oven to 200°C. Place a large wire rack on a large baking tray.
Blend the miso paste, 1 tablespoon of the coconut oil and 1 tablespoon of the sesame seeds together in a medium bowl. Add the pumpkin and toss to coat.
Arrange the pumpkin slices on the rack. Roast for 15-20 minutes, until softened and caramelised.
Meanwhile heat the remaining oil in a medium frying pan over low heat. Cook the onion and garlic, stirring occasionally, for 15 minutes, or until caramelised. Set aside.
Bring a large saucepan of water to the boil.
Cook the buckwheat noodles, according to the packet instructions, or until al dente. Drain and refresh in iced water. Drain.
To prepare the dressing, place the tamari, lemon juice and sesame oil in a jar and seal with a lid. Shake to combine.
To assemble, place the noodles, roasted pumpkin, caramelised onion, umeboshi plums, coriander and remaining sesame seeds in a large bowl and toss to combine. Pour over the dressing and toss to coat.
To find more nourishing recipes from The Beauty Chef Cookbook, click here.