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Pumpkin Salad with Garlic, Chilli and Caraway Seeds Recipe

Origin: North Africa      Period: Traditional

Ingredients

900g pumpkin: roasted, peeled, de-seeded and mashed
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
2 garlic cloves, mashed
2 tsp ground caraway seeds, lightly toasted
2 tbsp chopped coriander
2 hard-boiled eggs, peeled
3 tsp Chermoula


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Pumpkin Salad with Garlic, Chilli and Caraway Seeds Preparation:


Method:

De-seed the pumpkin then drizzle with olive oil and roast in an oven pre-heated to 200°C for 1 hour. Allow to cool slightly then peel and mash. Add the vinegar, harissa, caraway seeds, balsamic vinegar and salt and mix together. Garnish with the coriander and the boiled eggs, quartered.

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Celtnet Recipes - Pumpkin Salad with Garlic, Chilli and Caraway Seeds Recipe


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Other recipes with pumpkins and chermoula as primary ingredients:

Curried Squash

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