PUMPKIN SALAD WITH YOGURT



  • 1 slice pumpkin/grated
  • 2 tablespoons of olive oil
  • Salt
  • Black pepper
  • 1 cup of strained yogurt
  • 2 cloves of garlic
  • 2 whole walnut kernels


Heat the pan and put the olive oil in it. Add the pumpkin on it. Cook, stirring (5-8 minutes) until the pumpkin is tender. It will be much better if it comes to the tooth slightly and stays in consistency. Add salt and pepper, remove from fire, wait until it cools down to room temperature.

In a bowl, mix yogurt with some salt and garlic. Open the yogurt by adding a little water if necessary.

In the yogurt, add the pumpkin that has come to room temperature. So let it rest for a while in the fridge.

Before serving, add 2 tablespoons of coarsely crushed walnuts (if you add the walnuts beforehand, they will soften and lose their crispness), mix and transfer to the serving plate. Serve the pumpkin salad with yogurt, garnishing it with walnuts and olive oil with hot peppers.

ENJOY YOUR MEAL

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