Summary

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

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Instructions

1. 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.
2. 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.
3. Chop the garlic. Mix with the vinegar, broth, oil, salt and pepper and mix into the salad. Let it infuse for 30 minutes.