Roast chilli Jam Vegetables with Thai Cucumber Salad


½ (150g) Thai chilli jam paste

½ cup (50g) coconut oil, melted

800g (1 ½ pounds) Kent pumpkin,

Cut into wedges

400g (12 ½ ounces) baby carrots, trimmed

2 Lebanese cucumbers (260g), seeded, sliced on the diagonal

2 green onions (scallions), sliced thinly

2 cups (160g) beans sprouts

½ cup loosely packed fresh Thai basil leaves

½ cup loosely packed fresh round mint leaves

1 fresh red chilli sliced thinly

¼ cup (60ml) lime juice

2 tablespoons brown sugar

1 teaspoon sesame oil

1 tablespoon coarsely chopped salted peanuts


1.Preheat the oven to 180°C/350°F. Line two oven trays with baking paper.

2.Combine chilli jam and coconut oil into a small bowl. Rub over pumpkin and carrots, place on a trays. Roast vegetables for 30 minutes or until just tender.

3.Meanwhile, combine cucumber, green onions sprouts, herbs and chilli in a medium bowl.

4.To make dressing, place juice, sugar and sesame oil in a screw-top jar, shake well, season to taste. Pour over cucumber mixture, toss to combine.

5.Serve roast vegetables topped with cucumber and peanuts.

If you have nuts allergies, try roasting some chickpeas for in exchange of peanuts nuts. And instead of coconut oil, use olive oil and as for sesame try flaxseed oil.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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