Superfreak’s roast pumpkin wedge salad with brussels sprouts & miso cashew cream
This versatile salad can be served hot or cold, made ahead, and pairs beautifully with roasts, BBQ, or fish. Serves 6.
Since 1994, Mud Australia has created elegant and timeless porcelain homewares. AU
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 13 stores globally.
For Baked in Mud, we’ve teamed up with our Marrickville neighbours Superfreak, a café built on community, creativity and a deep love of good food. Just a short stroll from our studio, their space has quickly become a local favourite.
They’ve shared their Roast Pumpkin Wedge Salad — with Brussels sprouts, miso cashew cream, harissa cashews, and hot maple dressing — a dish that’s as vibrant and generous as the community they’re part of, and perfect in our Oval Baker.
Ingredients
1 Jap Pumpkin
50 g (1¾ oz) Brussels sprouts
Small handful of snow pea tendrils
Olive oil, salt and cinnamon to season
Method
- Preheat oven to 200°C (400°F).
- Line trays with baking paper. Cut pumpkin into 4 cm (1½ in) wedges, drizzle with olive oil, salt, and a little cinnamon.
- Roast upright for 30 minutes until caramelised. Halve brussels sprouts, toss with oil, salt, and pepper, and roast for 12–15 minutes.
- Spread cashew cream over base of Baker Oval.
- Arrange pumpkin wedges upright, scatter brussels sprouts, sprinkle with harissa cashews, drizzle with hot maple dressing, and finish with snow pea tendrils.
Harissa Roasted Cashews
Ingredients
250 g (9 oz) raw cashews, soaked overnight
1 tsp honey
1 tsp brown sugar
Pinch paprika
1 tsp harissa paste
Drizzle olive oil
Salt
Method
- Toss soaked cashews with oil, honey, sugar, paprika, harissa, and salt. Roast at 160°C (320°F) for 10–12 minutes, stirring once. Cool.
Hot Maple Dressing
Ingredients
250 g (¾ cup) maple syrup
50 g (3 tbsp) vinegar
50 g (3 tbsp) extra virgin olive oil
150 g (½ cup) hot sauce (any kind)
Salt & pepper to taste
Method
- Whisk all ingredients until combined.
Miso cashew cream
Ingredients
500 g (1 lb 2 oz) cashews, soaked overnight1 tbsp miso paste
1 tsp nutritional yeast
50 ml (3 tbsp) boiling water
50 ml (3 tbsp) extra virgin olive oil
1 tsp caster sugar
Pinch salt
Method
- Drain soaked cashews. Blend with boiling water and oil until smooth. Add miso, nutritional yeast, sugar, and salt.
