Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 pumpkin (se) (spaghetti pumpkin, approx. 800 g)
- 2 spring onion (s)
- 150 g tomato (s)
- 4 tablespoon lemon juice
- 1 tablespoon vinegar
- 100 ml vegetable stock
- 5 tablespoon oil
- salt and pepper
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin open and cook on a baking sheet lined with baking paper in the oven at 200 ° C until the skin can be easily dented. Take out and let cool.
- Scrape out the fibers with a fork and place in a bowl. Cut the spring onions into rings and dice the tomatoes. Add to the pumpkin. Mix everything with the lemon juice.
- Chop the garlic. Mix with the vinegar, broth, oil, salt and pepper and mix into the salad. Let it infuse for 30 minutes.
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