Salad With Pumpkin And Cauliflower

Salad With Pumpkin And Cauliflower

Ingredients:
11 oz. (300 g) cleaned raw pumpkin
1 small head cauliflower
1 cup frozen green beans or canned
1 onion
1 tablespoon peeled sunflower seeds
2 tablespoons olive oil

Directions:
Juice from ½ lemon
Spices:
5-6 sprigs of finely chopped parsley; ground black pepper and salt to taste
Way of preparation:
Cut the pumpkin into pieces. Cook it into water with a pinch of salt until soft. Drain it and
allow it to cool. Clean cauliflower and tear it into florets. Flush them and put them in hot
water with salt to cook on high heat for 5-6 minutes. Drain them and leave them to cool.
Cut the onion into thin slices. Drain well the green beans from the liquid in the can.
Put in serving bowl boiled pumpkin, cauliflower, green beans, onions. Add spices, stir and
then pour over the salad with olive oil and lemon juice. Serve the salad chilled; sprinkle it
with sunflower seeds or other nuts.
Combines with:
Soups and dishes prepared on the recipes from books to properly combine the foods;
mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice, potatoes, bread, pasta.
3. RED BEETS WITH MUSTARD
Ingredients for 4 servings:
1 ¼ lb (550 g) red beets