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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is one of my favourite salads which is out of an old Vogue Cookbook. It is simple but very delicious. Ingredients:
1 medium butternut pumpkin, peeled and desseded |
olive oil |
salt & fresh ground pepper |
1 spanish onion, peeled and thinly sliced |
1 chili, red seeded and thinly sliced |
1 garlic clove, peeled and chopped finely |
1 bunch coriander leaves, roughly chopped (cilantro) |
Directions:
1. Cut pumpkin into pieces and roast with olive oil, salt and pepper at 180 C for 30 minutes until tender.
2. Pile onto a platter and cover with the onion, chilli, garlic and coriander leaves.
3. Server wamr or room temperature.
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