North african pumpkin salad with garlic, chilli paste and c
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pumpkin; roasted, peeled and |
| ; mashed | ||
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Red wine vinegar |
| 5 | tablespoons | Extra virgin olive oil |
| 2 | Cloves garlic; mashed with a | |
| ; little salt | ||
| 2 | teaspoons | Ground caraway seeds - lightly toasted |
| 2 | tablespoons | Chopped coriander |
| 2 | Hard boiled eggs; peeled | |
| 3 | teaspoons | Harissa |
Directions
Peel the pumpkin and de-seed it. Drizzle with olive oil and roast at 200 C for about 1 hour. Allow to cool slightly and then peel and mash it.
Add the venigar, Harissa, caraway seeds, balsamic vinegar and salt. Mix together.
Garnish with the coriander and quartered eggs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.