Warm Squash Salad with Green Peas, Cream Cheese

Delicious and healthy warm zucchini salad with green peas, cream cheese, and caramelized onions, try to cook it and it will become your favorite

Cook: 20 mins

Servings: 2

Ingredients

Directions

Peel the pumpkin. Cut vegetables into cubes. Lightly breaded pumpkin and zucchini in flour.
Heat a frying pan, pour oil, send pumpkin there. Fry for about three minutes over high heat until a crust appears. Moderate fire.
Send squash to the pumpkin. After the crust appears on the zucchini, season with salt and pepper, cover and fry the pumpkin until soft.
A minute before the pumpkin is ready, knead the garlic, peel the chili pepper from the seeds and membranes, chop finely and send to the pan under the lid (initially salt and sprinkle with a pinch of sugar).
Transfer the finished cubes to a plate, sprinkle with oil, and cover with a lid or foil.
Fry the tomatoes quickly over high heat in a little oil with a teaspoon of balsamic. Season with salt and pepper, add a couple of drops of Worcestershire sauce if available. When the vinegar has evaporated, remove from heat and add the tomatoes to the salad.
Fry the red onion cut into rings on medium heat. When it becomes transparent, add balsamic, salt, and sugar.
In a separate bowl, sprinkle arugula and chard with oil, lemon, soy sauce, pepper. We send to the salad.
Spread cream cheese on top with a teaspoon. On it – caramelized onions.
Sprinkle the plate with olive oil, lemon juice.
The finishing touch – chopped green onions and freshly ground peppers.

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Warm Squash Salad with Green Peas, Cream Cheese

Ingredients

Directions

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