Warm Meat Salad with baked Pumpkin and Lingonberry Sauce Recipe
This is a very bright treat both in appearance and taste. It can be a hearty snack for lunch or a light dinner. This is very tasty-try it!
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the pork into thin slices (you can use any meat, it will be delicious with the liver). Marinate for an hour in a mixture of soy sauce and lemon juice (if desired and if there is time).
  2. Peel and peel the pumpkin and cut it into 1 cm thick blocks. Place in a heatproof dish, sprinkle with salt, pepper and spices (I have thyme and mint). Pour over the olive oil and mix. Bake until the pumpkin is soft for 10-15 minutes.
  3. Cut the grapes into halves and remove the seeds (if any). Cut the salad coarsely or tear it with your hands, leave a few leaves for serving. Add the crushed garlic clove and lingonberry sauce, which will give a unique sweet and tart taste.
  4. Fry the meat quickly in a small amount of oil. Put it to the pumpkin. Add the remaining ingredients and mix gently but thoroughly right in the mold where the pumpkin was baked.
  5. Spread the salad leaves on a large plate. In the center of the slide, put the salad. Sprinkle the pumpkin seeds fried with salt (I do this in the microwave for 1 minute). Delicious food is ready! In cold form, it is also very tasty.
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