Winter Gourd Salad

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Winter Gourd Salad
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
123
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie123 kcal(6 %)
Protein1.42 g(1 %)
Fat10.75 g(9 %)
Carbohydrates7.29 g(5 %)
Sugar added0 g(0 %)
Roughage1.34 g(4 %)
Vitamin A274.02 mg(34,253 %)
Vitamin D0 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.72 mg(6 %)
Vitamin B₆0.15 mg(11 %)
Folate26.87 μg(9 %)
Pantothenic acid0.25 mg(4 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C16.12 mg(17 %)
Potassium295.79 mg(7 %)
Calcium25.6 mg(3 %)
Magnesium17.53 mg(6 %)
Iron0.55 mg(4 %)
Iodine0.75 μg(0 %)
Zinc0.33 mg(4 %)
Saturated fatty acids1.47 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
large Pumpkin (cut in half in a zig-zag pattern, de-seeded)
3 tablespoons
1
large white onion (sliced)
1
large zucchini (seeded and diced)
¼ cup
dried Apricot (chopped)
4 tablespoons
Chive (chopped)

Preparation steps

1.
Keep the bottom half of the pumpkin for serving the salad in.
2.
Peel the top half and cut the flesh into 1 inch cubes.
3.
Cook in a large saucepan of boiling, salted water until tender; usually 15-20 minutes. Drain and allow to cool a little.
4.
Meanwhile, heat the olive oil in a large frying pan over a medium heat and sweat the onion and courgette for 5-6 minutes, stirring occasionally, until softened.
5.
Add the pumpkin cubes to the onion and cook for a further 4-5 minutes, stirring occasionally. Remove from the heat and allow to cool slightly to one side.
6.
When ready to serve, spoon the onion, pumpkin and courgette into the half pumpkin. Garnish with the chopped apricot and chives. Season with salt and black pepper then serve.