Pumpkin salad with rice-whole leg
























Ingredients

1/4 pumpkin cabbage, peeled, seeded, cut into wedges
1 1/4 cup extra virgin olive oil
1 tablespoon mustard
1 lemon-clove (juice)
1/2 cup whole wheat rice
1/2 cup of clove or green beans
1/2 sliced fuji apple
1/4 sliced onion
3 bundles of torn green leaves
Salt to taste



Preparation

Put the pumpkin in a baking dish.
Cover with foil and bake at 180ยบ C for 40 minutes or until tender.
Cut into strips, season with salt and drizzle with olive oil. Reserve.
In a bowl, combine the mustard, lemon juice and remaining olive oil. Reserve.
In a platter, mix the rice with the beans, the apple and the onion.
Incorporate the leaves and season everything with the mustard sauce.
At the time of serving, grill the squash in a very hot frying pan and serve with the salad.

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