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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Great salad for a summer lunch or dinner under the stars. Ingredients:
1 lb pumpkin |
1 brown onion |
1 (450 g) can baby beets |
sweet thai sweet chili sauce |
olive oil |
salt |
pepper |
Directions:
1. Boil, bake or microwave the pumpkin until soft but not mushy.
2. Peel the onion and slice into rings.
3. When the pumpkin has cooled, peel it and cut it into bite size cubes.
4. Fry the onion rings in about 1 tablespoon of olive oil until translucent.
5. Drain beetroot.
6. When the ingredients are cool, mix them all together with the sweet chili sauce, season to taste, refrigerate and serve.
7. YUMMY!
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