Pumpkin Salad
Ingredients
- For the salad
- 1 pc ginger (about 2 cm)
- 1 fresh lemon
- 120 milliliters Vinegar
- 2 Tbsps cane sugar
- 1 tsp Coriander
- 1 small, red chili pepper
- 200 grams Pumpkin (such as Muscat)
- salt
- 250 grams Garlic mustard
- 1 Avocado
- 2 scallions
- 2 handfuls Lentil sprout
- For the dressing
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- 2 Tbsps Pumpkin seed oil
- 2 Tbsps Canola oil
- salt
- sugar
- freshly ground peppers
Preparation steps
For the salad: peel ginger and dice finely. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Combine lemon zest with vinegar, ginger, sugar, coriander, and chile pepper in a pot and simmer for a few minutes. Remove from heat.
Cut pumpkin pulp into pieces and blanch for about 2 minutes in boiling salted water. Drain well. Cook pumpkin in prepared broth for about 20 minutes. Rinse garlic mustard, pat dry and cut into strips. Peel and halve avocado, pit and cut pulp into cubes. Drizzle with lemon juice. Rinse and dry scallions, chop finely. Rinse sprouts in a colander and drain.
For the dressing: combine vinegar, lemon juice, pumpkin seeds and oil; season with salt, sugar and pepper. Mix well. Drain pumpkin and combine with all salad ingredients. Drizzle with dressing and serve.
