Chilli Pumpkin Salad

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INGREDIENTS

 

1 lb pumpkin
1 brown onion
1 (450 g) can baby beets
sweet Thai sweet chili sauce
olive oil
salt
pepper

 

DIRECTIONS

 

1 Boil, bake or microwave the pumpkin until soft but not mushy.
2 Peel the onion and slice into rings.
3 When the pumpkin has cooled, peel it and cut it into bite size cubes.
4 Fry the onion rings in about 1 tablespoon of olive oil until translucent.
5 Drain beetroot.
6 When the ingredients are cool, mix them all together with the sweet chili sauce, season to taste, refrigerate and serve.

 

Active Time: 15 Minutes
Total Time: 20 Minutes
Yield: 6 Servings

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