by Cat Wheeler

Pumpkin & Pesto Cream Salad


  • One small pumpkin, de-seeded, and sliced into 2 cm rings
  • One cup of quartered green beans
  • 3/4 tsp cumin seeds
  • Olive oil
  • Sea salt and pepper
  • Rocket / salad greens
  • 100g cashews
  • One cup of coconut cream (thick santan)
  • 2 tbsp Rosella sweets
  • Basil pesto


  1. Sprinkle the cumin, olive oil and seasoning over the pumpkin pieces and roast in preheated oven for half an hour until deep golden and tender.  Cool, peel and cut in to bite sized pieces.  Lightly steam the green beans.
  2. Toast the cashews and coarsely chop.  Add coconut cream to pesto sauce and blend well, until smooth (with some texture).
  3. Arrange the salad with the greens, beans, cashews and spiced pumpkin.  Spoon over the pesto and cream. Garnish with dried rosella sweets. Enjoy!

Leave a Reply

× 3 = twelve

Coming Soon...!!

  • "Let's Go Bananas"

    To be announced soon

    Join us for an informative workshop celebrating all aspects of the amazing BANANA plant.

  • Jam Sesssion

    Jam Sesssion

    To be announced soon.

    Come join fellow Slow Food friends to celebrate local heritage fruit preserving.

  • Balitalia


    To be announced soon.

    Come celebrate some of the most amazing Italians who have developed their own artisanal crafted foods right here in Bali.

Slow Food Bali Mailing List