Burger with squash and Asian coleslaw

1. Peel the squash, remove the seeds, then dice the squash. Add NATURATA sesame oil to a hot frying pan and roast the diced squash. Wash the spring onions, cut into rings and add to the frying pan with the squash. Add water and leave to simmer for 5 minutes with the lid on.

2. In a bowl, combine the squash, the lemon zest and the juice of half a lemon. Season with the chilli flakes, the soy sauce, the coriander and the NATURATA curry pineapple sauce.

3. To prepare the coleslaw, wash the cabbage leaves. Cut them into strips 6 cm thick then cut the strips widthways, into juliennes.

4. Reduce the pineapple juice to a third over a gentle heat. Prepare a marinade with the NATURATA mayonnaise, the NATURATA sesame oil, and the pineapple juice. Season with the soy sauce. Toss the cabbage in the marinade and garnish with sesame seeds and chopped NATURATA cashew nuts.

This recipe was provided to us by: NATURATA AG