Summary
| Prep Time | 20 mins |
| Cook Time | 3 mins |
| Total Time | 23 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 tablespoon mustard
- 1 tablespoon natural yogurt
- 2 tablespoon balsamic vinegar
- 1 pinch (s) sugar
- salt and pepper
- 800 g pumpkin (se) (patisson)
- 1 tablespoon walnuts, chopped
- 200 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Mix together the mustard, yoghurt, vinegar, sugar, salt and pepper. Peel the pumpkins and cut into 2 cm cubes. Roast the walnuts in a pan without fat and remove them.
- Put the pumpkin in the pan, pour in the broth and simmer for approx. 3 minutes. Remove and mix with the nuts and dressing.
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