Teriyaki roasted pumpkin and noodle salad

Method

1. Step 1

   Preheat oven to 200°C. Line a baking tray with baking paper. Arrange pumpkin on the lined tray. Brush with a little of the teriyaki sauce. Sprinkle with half the sesame seeds. Roast for 15 mins. Turn the pumpkin. Brush with a little more teriyaki sauce and sprinkle with remaining sesame seeds. Roast for 15-20 mins or until pumpkin is golden and tender. Set aside to cool slightly.

2. Step 2

   Meanwhile, cook the edamame or broad beans in a large saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel.

3. Step 3

   Cook the noodles in a large saucepan of boiling water for 3 mins or until tender. Refresh under cold water. Drain well.

4. Step 4

   Whisk the vinegar, lemon juice, sugar, oil and remaining teriyaki sauce in a small bowl. Season.

5. Step 5

   Arrange the watercress, coriander, noodles, pumpkin and edamame or broad beans on a large serving platter. Drizzle with the dressing and serve immediately.