Warm Pumpkin Salad with Cheese and Thyme Recipe
Personally, I really liked this salad. It is prepared in two versions: hot and without chili pepper. I like both. In the acute, however, the taste of other vegetables is not so felt, but it is also delicious. Yes, and it is being prepared quite quickly. In general, I advise everyone.
Servings 2
Cook Time 40 minutes
Ingredients
- 250 gram Pumpkin
- 1 piece Bulgarian pepper
- 1 piece Onion
- 1 piece Garlic
- 3 pieces Thyme
- 0.3 pieces Chilli pepper
- 1 tablespoon balsami
- 2 tablespoons Vegetable oil
- Salt to taste
- Dill to taste
- Parsley to taste
- 50 gram Bryndza Cheese to taste
Instructions
- From the pumpkin, cut a piece of about 200-250 gr, peel, cut into cubes.
- Pepper is freed from seeds, cut into strips.
- Cut the onion into feathers.
- If you want a spicy salad, then chop a third of the hot pepper.
- Put all the vegetables in one layer in a baking dish.
- Pour vegetable oil and place in a preheated 180-200 degree oven for 15 minutes.
- Take it out, pour balsamic vinegar, mix and put it in the oven for another 15 minutes.
- Until the salad is ready, cut the leaves from the greens. I left the parsley leaves untouched for beauty.
- Finely chop the dill greens.
- Cut the cheese into cubes.
- Remove the vegetables from the oven, add the cheese and herbs and serve.