Warm Pumpkin + Rocket Salad with Tea Dressing

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Difficulty: Easy
Serves 4 (as a side)

It’s getting fresher outside (yay), so when Mimi’s Laphet reached out asking me to create a recipe with their Tea Dressing, I knew it was time for a warm wintery salad.

Mimi’s Laphet is a woman-owned business, inspired by the owner’s upbringing in Burma (now known as Myanmar) and cherished childhood memory of eating laphet toke, a traditional tea leaf salad made with tomato, cabbage, corn and lettuce, garnished with fermented tea leaves, lime and crunchy nuts (sounds absolutely incredible, right?!)

Made from Burmese fermented green tea leaves, that have been prepared using a centuries old process, this dressing aims to harness the flavours of laphet toke in a bottle, mixed with lime, garlic, chilli and a few other bits and pieces to create a unique, tangy dressing with a flavourful kick. Don’t limit yourself to using this dressing on salads either, you can add it to just about any savoury dish that needs a little elevation.

By the way, they also make a salad topper called Sunkissed Crunch, a combo of roasted beans nuts and seeds, inspired by the traditional ingredients used in laphet toke. Between you and me, you could just eat this stuff straight from the jar.

OK back to the recipe.

I absolutely love a warm pumpkin salad and knew that the flavours of roasty p would pair perfectly with the Mimi’s Laphet Tea Dressing. The best thing about this recipe is that it simple, easy and meal-preppable, especially if you want to make your colleagues hyper jealous of your lunch situation.

Ingredients

• • 500g Kent pumpkin, cut into large chunks (skin on)
  • 6 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 100g wild rocket
  • 1 small red onion, finely sliced
  • 1 teaspoon salt
  • 5 tablespoons vegan cashew cheese (any mild creamy vegan cheese will do)
  • Mimi’s Laphet Tea Dressing
  • Mimi’s Laphet Sunkissed Crunch

Method

1. 1. Preheat your oven to 200°c (180°c fan forced).
   2. Chuck your pumpkin and peeled garlic cloves onto a baking tray and drizzle with olive oil. Gently coat and space out on the tray.
   3. Bake in the oven for 15 minutes, flip the pumpkin and return to the oven for a further 15 minutes, or until the pumpkin is cooked and caramelised.
   4. Spread the wild rocket out on a serving dish and scatter the red onion over the top. Sprinkle with salt.
   5. Pop the pumpkin chunks and garlic on top of the rocket and fill in any gaps with some vegan cashew cheese.
   6. Drizzle with a decent dose of Mimi’s Laphet Tea Dressing and sprinkle with a bunch of Mimi’s Laphet Sunkissed Crunch before serving.