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Pumpkin
salad
Mayela Zamora
- Oxford, UK
My sister learned how to make this salad from a Colombian lady,
so I presumed is from there.
I made last time for a dinner party of about 15 people and everybody
had seconds.
I took me about 1 hour to cook and prepared but I am a bit slow,
cooking is a ritual for me.
Sizes and flavors change around the world, that is why I am vague
with quantities.
- 1 butternut squash, or equivalent weight of pumpkin.
- 1 or 2 onions.
- 2 or 3 tomatoes.
- Something green and fresh, like French beans and/or fresh cilantro
and/or leek.
- Mustard seeds.
- Sunflower seeds.
- Herb salt
- Black pepper
- Vinegar (lots)
- Olive oil
Dice the squash or pumpkin.
Cook it al dente.
Let it cool.
Chop onions coarsely.
Heat oil in a pan, fried the mustard seeds, saute very briefly the
onions.
Let them cool.
Chop tomatoes in big chunks, chop the coriander.
Steam French beans, and cut them in three pieces.
Slice the leek.
Add all these ingredients in a bowl, season the salad with herb salt,
ground black pepper, olive oil and vinegar.
Let it marinated in the fridge overnight and it will taste better.
Enjoy the flavor of this colorful salad!
A friend from USA suggests to add kidney beans.
I like it with a green leafy salad and homemade wholemeal bread.
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