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Print Recipe
Warm Salad of baked Pumpkin and Liver Recipe
For gourmets who prefer proper nutrition. Delicious and refined salad, pumpkin goes well with the liver.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare a marinade of vegetable oil and pepper mixture. Cut the pumpkin into portions, put it on a baking sheet, season with salt, brush with marinade and sprinkle with thyme. Place in the oven and bake at 200°C until tender.
    Prepare a marinade of vegetable oil and pepper mixture.
Cut the pumpkin into portions, put it on a baking sheet, season with salt, brush with marinade and sprinkle with thyme. Place in the oven and bake at 200°C until tender.
  2. Peel the liver from the films, rinse and dry. Roll the liver in flour, shake off the excess. Place on a baking sheet and also brush with the marinade and sprinkle with thyme. Bake in the oven for 15 minutes until tender. Don't over-dry.
    Peel the liver from the films, rinse and dry. Roll the liver in flour, shake off the excess. Place on a baking sheet and also brush with the marinade and sprinkle with thyme. Bake in the oven for 15 minutes until tender. Don't over-dry.
  3. While we have the oven running... Put the salad on a plate and drizzle with lemon juice. Chop the garlic and mix it with the olive oil. Add salt and pepper. Mix with the salad. If the grapes are large, you need to cut them into halves.
    While we have the oven running...
Put the salad on a plate and drizzle with lemon juice. Chop the garlic and mix it with the olive oil. Add salt and pepper. Mix with the salad.
If the grapes are large, you need to cut them into halves.
  4. Salt the finished liver. Put on lettuce leaves, add pumpkin, grapes and sprinkle with sesame seeds fried in a dry pan.
    Salt the finished liver. Put on lettuce leaves, add pumpkin, grapes and sprinkle with sesame seeds fried in a dry pan.

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