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

Popular posts from this blog

Sheet Pan Egg White Breakfast Sandwiches

Image
  Add (32-oz.) container 100% egg whites 2 clove(s) garlic, minced ½ tsp. baking powder ¼ tsp. coarsely ground black pepper ½ medium yellow onion, sliced 1 c. fresh tomato basil bruschetta topping, drained 1 c. tightly packed fresh basil , cut into thin strips Add lightly packed arugula Add hickory smoked uncured turkey bacon, halved crosswise and cooked 1 large tomato, cut into 8 slices ½ medium avocado, seeded, peeled and thinly sliced 2 (8.8-oz.) pkgs. gluten & grain free English muffins, thawed, split and toasted   Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick spray. Whisk together egg whites, garlic, baking powder, and pepper in a large bowl until frothy. Pour into prepared pan. Top with bruschetta topping, onion, and basil strips. Bake for 18 to 20 minutes or until are set in center. Cut into 8 rectangles. To serve, layer arugula, egg rectangles, turkey bacon, tomato, and avocado on English muffin bottoms. Place rem
Read more

Patty Melt (US)

Image
Patty melt is an American sandwich consisting of Swiss cheese and an onion-topped hamburger patty between slices of grilled rye bread. The flavorful sandwich was invented in California in the late 1940s by Tiny Naylor, the owner of   Biff's   and   Tiny Naylor   restaurants. It is believed that the dish served as an inspiration for the famous  tuna melt , using tuna as a substitute for the hamburger patty. Most often, patty melt is served with French fries, lettuce, pickles, tomatoes, and a  Thousand Island  dressing on the side.  ENJOY YOUR MEAL
Read more

Mimoza Salad ( RUSSIA)

Image
Mimoza is a traditional Russian salad. It's prepared by layering different ingredients, and each one is separated by a light layer of mayonnaise. The ingredients include canned and mashed fish such as tuna, mackerel, salmon, or trout, boiled egg whites and yolks, onions, crumbled cheese, and sometimes boiled potatoes and carrots. Almost all of the ingredients used in the salad are finely grated. The boiled egg yolks are usually the final layer, hence the name of the salad, because it looks similar to the spring flowers. The salad is often garnished with chopped dill before serving. ENJOY YOUR MEAL
Read more