Pumpkin and Mint Salad

Summary

Ingredients

• 1 small Hokkaido pumpkin (se)
• 2 tablespoon salt
• 1 teaspoon sugar
• 4 clove (s) garlic
• 8 sprigs mint
• 5 tablespoon olive oil
• 125 ml white wine vinegar
• 100 g suar
• 1 teaspoon cinnamon
• salt
• Black pepper from the mill

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Instructions

1. Quarter the pumpkin, scrape out the core with a spoon. Then cut into narrow wedges and mix with salt and sugar. Cover and let stand for about 1 hour. Then drain in a sieve and rinse briefly with cold water.
2. Dry the pumpkin wedges with kitchen paper.
3. Peel the garlic and cut into fine slices, pluck the mint leaves and cut into fine strips.
4. Heat the olive oil in a pan (coated pan is recommended here) and fry the pumpkin wedges in portions. The pumpkin should be turned so that it is golden brown and soft on both sides. Lift out and place on a serving platter.
5. Sprinkle the finished pumpkin wedges with the garlic and mint.
6. In the remaining oil, bring the vinegar to the boil with the sugar. Add the cinnamon. Stir well so that the sugar dissolves. Season the sauce with salt and black pepper.
7. Immediately pour the sauce over the pumpkin and serve.
8. This dish can be served as a vegetarian main course (then it is enough for 4 people) or as a warm starter (for 8 people). It`s a traditional Sicilian dish.