Edamame, Pumpkin and Fried Salami Autumn Salad
Serves 6-8 as a side
60ml Azalea Grapeseed Oil, plus extra for deep frying
1 tbsp Kecap Manis (sweet soy sauce)
½ tsp cayenne pepper
5 kg butternut pumpkin, halved lengthways, cut into 1.5cm thick slices
500g frozen, prepared edamame beans (in pods), thawed to room temperature
80g chevre (goat’s cheese), crumbled
8 slices ciabatta, roughly torn
12 thin slices Mild Hungarian Salami
150g plain flour
1 egg whisked with a splash of milk
Sea salt flakes
Preheat oven to 200ºC (180ºC fan). In a large bowl combine 60ml Azalea Grapeseed Oil, kecap manis, Cayenne pepper and salt. Add pumpkin slices and toss to coat. Arrange slices over a baking tray then roast for 40 minutes, carefully turning the slices after 20 minutes.
Peel edamame, discarding pods. Set beans aside.
Preheat Azalea Grapeseed Oil in deep fryer to 200ºC. Press salami slices into flour to lightly coat, dusting off any excess. Dip floured salami slices into egg wash, then into breadcrumbs, pressing down to make sure breadcrumbs stick and fully coat the slice. Deep fry crumbed salami, 4 slices at a time, for around 2 minutes or until puffy and golden. Drain on paper towel.
Once pumpkin is done, remove from oven (leave oven on). Arrange ciabatta over baking tray, drizzle with a little extra Azalea Grapeseed Oil then bake for 20 minutes, turning after 10 minutes.
To serve, arrange toasted ciabatta pieces, roast pumpkin slices, edamame, chevre and fried salami on a plate. Serve warm.