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Print Recipe
Warm Salad of baked Pumpkin and Liver Recipe
For gourmets who prefer proper nutrition. Very tasty salad.
Cook Time 30 minutes
Servings
Cook Time 30 minutes
Servings
Instructions
  1. Prepare a marinade of vegetable oil and a mixture of peppers. Cut the pumpkin into portions, put it on a baking sheet, add salt, brush with marinade and sprinkle with thyme. Place in the oven and bake at 200°C until done.
    Prepare a marinade of vegetable oil and a mixture of peppers.
Cut the pumpkin into portions, put it on a baking sheet, add salt, brush with marinade and sprinkle with thyme. Place in the oven and bake at 200°C until done.
  2. The liver is cleaned of films, washed and dried. 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. Do not over-dry.
    The liver is cleaned of films, washed and dried. 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. Do not over-dry.
  3. While we have an oven running... Put the salad on a plate and sprinkle with lemon juice. Chop the garlic and mix 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 an oven running...
Put the salad on a plate and sprinkle with lemon juice. Chop the garlic and mix 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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