Pumpkin Carpaccio
with basil
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 320 kcal | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 8 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pumpkin
- 1 large Tomato
- Frisée
- Basil
- 2 Tbsps Pumpkin seed oil
- 8 Tbsps sunflower oil
- 3 Tbsps Sherry vinegar
- salt
- peppers
- 1 pinch sugar
- 4 Tbsps Pumpkin seed
Preparation steps
1.
Cut the pumpkin pulp into very thin slices. Rinse the tomatoes, cut into quarters, remove the seeds and dice the flesh finely. Trim, rinse and tear the frisée into bite-sized pieces. Rinse the basil, shake dry and pluck the leaves.
Mix the pumpkin seed oil with 4 tablespoons sunflower oil and sherry vinegar. Season with salt, pepper and sugar.
2.
Toast the pumpkin seeds in a dry pan. Remove the toasted pumpkin seeds from the pan and set aside. Heat the remaining sunflower oil and fry the pumpkin slices in portions for about 2 minutes. Drain the fried pumpkin slices on absorbent paper.
3.
Serve the fried pumpkin with frisée. Drizzle with the vinaigrette, and sprinkle the diced tomatoes, pumpkin seeds and basil on top.
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