Warm Meat Salad with baked Pumpkin and Cowberry Sauce Recipe
This is a very bright delicacy both in appearance and taste. It can be a hearty snack for lunch or a light dinner.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Pork cut into thin cubes (you can use any meat, the liver will taste better). Marinate for an hour in a mixture of soy sauce and lemon juice (optional, if time permits).
  2. Peel the pumpkin from the seeds and peel, cut into cubes 1 cm thick. Put it in a heat-resistant mold, sprinkle with salt, pepper and spices (I have thyme and mint). Drizzle with olive oil and mix. Bake until the pumpkin is soft, for 10-15 minutes.
  3. Cut the grapes into halves, remove the seeds (if any). Chop the salad coarsely or tear it with your hands, leave a few leaves to serve. Add the crushed garlic clove and cranberry sauce, which will give a unique sweet and tart taste.
  4. Fry the meat quickly in a small amount of oil. Attach it to the pumpkin. Add the remaining ingredients and mix gently but thoroughly right in the form in which the pumpkin was baked.
  5. Place the lettuce leaves on a large plate. Place the salad in the center with a slide. Sprinkle salt on the roasted pumpkin seeds (I do it in the microwave for 1 minute). The delicious dish is ready! It is also very tasty when cold.
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