Pumpkin – Zucchini – Carpaccio with Ginger – Vinaigrette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 piece (s) ginger, the size a walnut
- 2 spring onion (s)
- 1 bunch chives
- 5 tablespoon lemon juice
- Salt and pepper, black
- 2 ½ tablespoon oil (sesame oil)
- 2 ½ tablespoon oil (sunflower oil)
- 350 g pumpkin (se) e.., butternut, or zucchini
- 1 tablespoon sesame seeds
Print Recipe
Pin Recipe Instructions
- Peel the ginger, chop it roughly and press it through the garlic press (or cut very finely). Wash and clean the spring onions. Cut the onion greens into fine rings and set aside for sprinkling, finely chop the onions.
- Mix the lemon juice with salt, pepper, ginger and chopped onions. Gradually suppressed both types of oil.
- Remove the seeds and the fibrous pulp from the pumpkin and peel. Cut into fine slices with the cucumber slicer. Lay out roof tiles like overlapping and alternately on large plates. Spread the ginger vanaigrette on top, sprinkle on the onion rings.
- It looks especially nice when you take pumpkin and zucchini. But you can also do it with just pumpkin or zucchini. Baguette bread goes well with it.
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