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Pumpkin Salad Recipe

  • 4servings
  • 90minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D
MineralsNatrium, Fluorine, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pumpkins 2 Small , washed

  2. Garlic 4 Clove (20 gm) , peeled

  3. Salt To Taste , peeled

  4. Butter 25 Gram , melted (Around 1 ounce)

  5. Lemon juice 1 Teaspoon , melted (Around 1 ounce)

  6. Rice 225 Gram , cooked (Around 8 ounce)

  7. Peas 225 Gram , cooked (Around 8 ounce)

  8. White cabbage 225 Gram , shredded and blanched

  9. Red pepper 1 , cored, seeded and chopped

  10. Fennel bulbs 1 , chopped

  11. Jerusalem artichoke 1 , washed, scraped and grated

  12. Ripe tomatoes 4 , skinned, seeded and chopped

  13. Sultanas 50 Gram (Around 2 ounce)

  14. Apples 1 Small , grated

  15. Chopped parsley 1 Tablespoon

  16. Caraway seeds 1 Teaspoon

  17. Wine vinegar 2 Tablespoon

  18. Olive oil 1 Tablespoon

  19. Ground black pepper To Taste , coarsely

Instructions Jump to Ingredients ↑

  1. Directions 1. Cut off the tops of the pumpkins, about one-quarter of the way down. Scoop out seeds and pulp.

  2. Rub the insides of both with a cut clove of garlic and sprinkle with salt. Put 1 garlic clove in each, replace the 'lids' and bake in a preheated oven for 35 minutes, then brush the insides with the butter and a little more salt and continue to bake for a further 15 minutes. crush the remaining 2 cloves and combine.

  3. Sprinkle with a little lemon juice and spread inside the pumpkins.

  4. When the pumpkins are cold, combine all the filling ingredients thoroughly in a bowl and spoon them in.

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