Peel the pumpkin, cut into small slices, add a little salt, sprinkle with vegetable oil and bake in foil at an oven temperature of 200 degrees for about 20 minutes, until ready. Cool slightly. While the pumpkin is baking, cut the tomatoes and figs into four pieces. Speaking of figs. In the original recipe, fresh fruits were used, but I did not find any. So I took three dried ones and soaked them in water until they were soft, and it turned out very well, too. So, tomatoes and figs are cut. Mushrooms and grapes are cut into halves.
After all the ingredients are prepared, put them in a bowl. In a dry frying pan, lightly fry the pumpkin seeds. Add the crackers to the salad, mix, salt and pepper to taste, sprinkle with vegetable oil. Before serving, sprinkle with pumpkin seeds.
Our original, delicious and healthy salad is ready.