Pumpkin in a marinade of dried apricots
500 gr. pumpkin, peeled and seeds
50 gr. apricots,
4 Art. tablespoons raspberry vinegar (I 1 tbsp. spoonful of raspberry puree 3 st. tablespoons apple cider vinegar)
1 / 2 spoon of ground ginger
pinch of ground cardamom
salt and freshly ground black pepper
50 gr. pumpkin seeds
wrap lettuce on your taste
4 Art. tablespoons vegetable oil (ideally - the oil from pumpkin seeds)
chopped parsley and thyme
pink pepper
Preparation:
1. Nastrugat pumpkin thin long strips and cook for a couple for 2 minutes. I cooked in a colander over a saucepan of boiling water. Pumpkin should not be too soft.
2. Put the pumpkin in a bowl, cool. Apricots ðàñïàðèòü in the microwave with 1. Art. spoon of water, finely chop and mix with raspberry vinegar, ginger and cardamom, add salt and pepper. The resulting pumpkin pour the marinade, cover and leave for 2 hours.
3. Lettuce rinse under running water, dry out and lay on a dish. Pumpkin seeds in a dry fry pan and lightly crush. Pieces of pumpkins spread out on a platter with salad leaves and pour butter and marinade. Sprinkle with pumpkin seeds, peas pink pepper and herbs.
50 gr. apricots,
4 Art. tablespoons raspberry vinegar (I 1 tbsp. spoonful of raspberry puree 3 st. tablespoons apple cider vinegar)
1 / 2 spoon of ground ginger
pinch of ground cardamom
salt and freshly ground black pepper
50 gr. pumpkin seeds
wrap lettuce on your taste
4 Art. tablespoons vegetable oil (ideally - the oil from pumpkin seeds)
chopped parsley and thyme
pink pepper
Preparation:
1. Nastrugat pumpkin thin long strips and cook for a couple for 2 minutes. I cooked in a colander over a saucepan of boiling water. Pumpkin should not be too soft.
2. Put the pumpkin in a bowl, cool. Apricots ðàñïàðèòü in the microwave with 1. Art. spoon of water, finely chop and mix with raspberry vinegar, ginger and cardamom, add salt and pepper. The resulting pumpkin pour the marinade, cover and leave for 2 hours.
3. Lettuce rinse under running water, dry out and lay on a dish. Pumpkin seeds in a dry fry pan and lightly crush. Pieces of pumpkins spread out on a platter with salad leaves and pour butter and marinade. Sprinkle with pumpkin seeds, peas pink pepper and herbs.
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