nadia lim’s tamari – roast pumpkin, chick pea + walnut salad

There’s something about Nadia Lim that is accessible and warm. She seems to have a quality that evokes my need to like and trust her opinion. I asked my sister-in-law to buy me this cook book for my birthday last year and I was lucky enough that she listened.

Every recipe in this book is:

  • Easy
  • Quick
  • Delicious
  • Healthy

This is what I want, and when I eat the dishes from her cook book, I’m convinced this is what my body needs.

I’ve struggled in the past with the whole effort of preparing and cooking food, not that Im lazy, I just prefer to order my food and then eat it. Don’t judge me I am a work in progress !

Last year thankfully, mercifully something just clicked when I started reading through her recipe book and noticed that beautiful quality dishes do not need to be prepped for hours and do not need a million and one different (I’ve never heard of this) ingredients.

I wanted to share one of my favourite Nadia Lim Good Food Cook Book recipes with you to try courtesy of Random House Books NZ:

Tamari – roast Pumpkin, Chick pea and Walnut Salad

Serves: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes

pumpkin  500g, cut into 2cm cubes
olive oil 1 tablespoon
sesame oil 1 teaspoon
tamari soy sauce 1 tablespoon
runny honey  1 tablespoon
chickpeas 1 x 400g can, rinsed and drained
cherry (I use Angel) tomatoes 1 punnet, cut in half
walnuts ¼ cup roughly chopped
baby rocket, spinach or mesclun salad leaves 4 handfuls
lemon juice to dress
extra virgin olive oil to dress

Coriander yoghurt

natural unsweetened yoghurt ½ cup
coriander ¼ cup chopped

  1. Preheat oven to 200ºC. Line an oven tray with baking paper. Lay pumpkin or butternut on prepared tray and drizzle with olive oil, sesame oil, tamari soy sauce, and honey or maple syrup. Toss to coat well. Roast for 15–20 minutes until pumpkin or butternut is soft and caramelised. Season with a little salt to taste, if needed.
  2. Toss with all remaining ingredients and dress with lemon juice and extra virgin olive oil just before serving. Mix yoghurt and coriander together and dollop over salad to serve.

Dairy-free (without yoghurt), Gluten-free and Vegetarian

Per serve
Energy: 1270.5kj (303.3 cal)
Carbohydrate: 27.8g
Protein: 11.5g
Fat: 12.5g
Saturated fat: 1.2g





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