Maranui Surf Club Salad from 101 Cookbooks--a review

[Guest guest]

I finally got around to trying this and oh, is it tasty! (I have

always liked garbanzos with squash.) I used an already cooked

buttercup squash, so it wasn't the firm structured chiunks Doug

likes, but the squash ended up semi-creamy, like a salad dressing.

 

Definitely a keeper!

 

 

, Douglas Anderson

<djandersonza wrote:

>

> Maranui Surf Club Salad The salad I remember from Maranui used

pumpkin - feel free to use your favorite winter squash. I used acorn

squash this time around. You could also try sweet potatoes, regular

potatoes, or butternut squash. The herbs they used were dill and

parsley. I'm using cilantro instead - but for the cilantro haters out

there, feel free to use the former.

> 1 small red onion, peeled and chopped

> Juice from two juicy limes

> 1/2 cup coconut milk

> 1 teaspoon red curry paste

> 3 cups winter squash, cut into 1/2 inch chunks

> splash of extra-virgin olive oil

> 2 cans garbanzo beans (or equivalent)

> 1/2 cup cilantro, chopped

> fine grain sea salt

> Preheat oven to 375.

> In a small bowl combine the chopped red onion, lime juice and a

generous pinch of salt. Stir and set aside.

> In another small bowl whisk (or handblend) the coconut milk and

curry paste together (add more curry paste if you like more

heat/flavor). Season with a pinch of salt and set aside.

> Toss the squash with a splash of olive oil, sprinkle with salt

and arrange on a baking sheet. Separately, in a casserole dish, toss

the garbanzo beans with the coconut-curry milk. Place both the squash

and beans in the oven for about 15-20 minutes. Toss the squash once

after about ten minutes to get browning on multiple sides.

> Remove the beans and squash from the oven. Add about half of the

reserved red onions and most of the cilantro to the beans and toss.

Taste and add a bit more salt if needed. Add the squash and toss very

gently - I like my squash to stay intact w/ some structure so I'm

careful. Serve in bowls or on a platter garnished with the remaining

red onions and cilantro.

> Serves 4.

>