pickled pumpkin and prawn salad recipe | Schwartz

Ingredients

• For the Pickled Pumpkin:
• 500 ml (17 fl ozs) cider vinegar
• 150 ml (¼ pint) maple syrup
• 6 strips orange peel
• ½ tsp sea salt
• 125 g (5 oz) light brown caster sugar
• 10 cloves whole
• 1 tsp ginger ground
• 3 tsp turmeric
• ½ tsp black peppercorns
• 2 bay leaves
• 2 cloves garlic, finely sliced
• 1 red chilli, split lengthways and seeds removed
• 6 strips lemon peel
• 450 g (1 lb) pumpkin
• For the Prawn Salad:
• 4 limes
• 2 tsp ginger, finely chopped
• 1 chillies birds eye re-hydrated and finely chopped
• 1 tbsp Thai fish sauce
• 1 tbsp Coriander Leaf
• 2 tbsp sunflower oil