Summary

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

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Instructions

1. 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.
2. Put the pumpkin in the pan, pour in the broth and simmer for approx. 3 minutes. Remove and mix with the nuts and dressing.