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.

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