PUMPKIN SALAD WITH SUGARED GARLIC PEANUTS

Recipes, food styling, food photography & styling Jane Lyons & Will Bowman

	11⁄2 cups raw peanuts
	3⁄4 cup sugar
	50ml water
	1⁄2 teaspoon sea salt
	1⁄2 teaspoon cayenne pepper
	1 clove garlic, grated
	juice of 2 limes
	2 tablespoons fish sauce
	2 tablespoons rice wine vinegar
	2 teaspoons tamari
	1 tablespoon raw sugar
	1 red chilli, finely sliced
	3 cups raw pumpkin, julienned or grated
	1 cup roughly chopped Thai basil or coriander (or a mix of both)
	extra herbs, to serve

1.	Toast the peanuts in a dry pan over a medium heat for 5 minutes.
2.	Whisk together the sugar and water and pour over the peanuts.
3.	Cook over a medium heat, stirring constantly for 10 minutes.
4.	Lower the heat and continue to cook until sugar has started to lose its sandy texture and is beginning to melt.
5.	Remove from heat and stir in the salt, cayenne pepper and grated garlic.
6.	Pour onto a piece of baking paper and leave to cool.
7.	Put the lime juice, fish sauce, rice wine vinegar, tamari and sugar in a large bowl.
8.	Whisk to combine.
9.	Add the chilli, pumpkin and herbs and toss.
10.	Leave in the fridge for 20 minutes before serving.
11.	Top with crushed sugared peanuts and extra herbs.