Pumpkin salad exotic Recipe
Recipe Ingredients for Pumpkin salad exotic
| Amount | Ingredient |
|---|---|
| 500 grams | Hokkaido pumpkin |
| 1 / 2 St | Pineapple |
| 3 pc | Spring onions |
| 1 pc | Fresh ginger (2cm) |
| Pumpkin seeds | |
| 1 pc | Lime |
| 2 tbsp | Pear vinegar (fruit vinegar) |
| 2 tbsp | Sunflower oil |
| Black pepper | |
Pumpkin salad exotic Recipe Directions
Pumpkin into slices, remove seeds and fibers. Cut into cubes, with tasteless oil until golden brown. The oil should be hot, so the squash cubes are brown quickly. Then let cool.
Boring or pineapple peel (Recipe Archive: Desserts / Fruits / Pineapple natural) and also cut into cubes. Wash and clean the spring onions, cut into thin strips. Pumpkin seeds without added fat in a fry pan uncoated.
Squeeze lime.
When the squash has cooled, gently mix all ingredients together. No more oil use, ranging from the pumpkin fry. Can run through half an hour, then taste again.
