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
40minutes
Servings
2
Cook Time
40minutes
Ingredients
Instructions
  1. From the pumpkin, cut a piece of about 200-250 gr, peel, cut into cubes.
  2. Pepper is freed from seeds, cut into strips.
  3. Cut the onion into feathers.
  4. If you want a spicy salad, then chop a third of the hot pepper.
  5. Put all the vegetables in one layer in a baking dish.
  6. Pour vegetable oil and place in a preheated 180-200 degree oven for 15 minutes.
  7. Take it out, pour balsamic vinegar, mix and put it in the oven for another 15 minutes.
  8. Until the salad is ready, cut the leaves from the greens. I left the parsley leaves untouched for beauty.
  9. Finely chop the dill greens.
  10. Cut the cheese into cubes.
  11. Remove the vegetables from the oven, add the cheese and herbs and serve.
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