Spicy Pumpkin Salad

Ingredients

• 700 g small butternut squash (1 small butternut squash)
• 3 spring onions
• 2 stalks lemongrass
• 2 large red chilies
• 1 bunch coriander leaves
• 4 Tbsp lime juice
• Salt
• 1 tsp sugar
• 1 tbsp toasted sesame oil
• 1 tbsp soy oil (or sunflower oil)

Instructions

1. 1.

   Halve the pumpkin and scrape out the fibers and seeds. Peel the halves and julienne the flesh with a vegetable peeler into thin strips. Trim, wash, and slice the spring onions diagonally into fine slices.

2. 2.

   Remove the outer hard leaves of the lemongrass; finely slice the soft lower third into very thin rounds. Wash the chilies, cut off the stems, and slice them into thin rings. Wash the coriander leaves, shake dry, and pluck the small leaflets.

3. 3.

   Whisk lime juice, salt, sugar, and both oils together to make a dressing. Fold in all prepared ingredients. Cover the salad and let it rest at room temperature for about 1 hour.