Warm Pumpkin Salad With Garlic - A Recipe With A Photo Step By Step

Those who have tried baked or fried pumpkin with garlic know how delicious it is. So, raw pumpkin salad with garlic is no worse!

Ingredients

Pumpkin - 470 gr.

Olive oil - 4 tablespoons

Garlic - 2 cloves

Salt, dry herbs - to taste

• 97 kcal
• 10 min.
• 10 min.

Photo of the finished dish

Step by step recipe with photo

I suggest making another raw pumpkin salad. This one will have very simple ingredients: pumpkin, any vegetable oil, garlic, salt and your favorite dry herbs, seasonings. The unusual thing about this warm pumpkin salad with garlic is that it is poured over with hot oil flavored with herbs. I think it is especially good for those who still have not dared to try raw pumpkin - when thinly sliced, hot oil changes its consistency, making it more like the usual cooked one. But there are still more vitamins in the raw one! In addition, a large amount of oil optimally promotes the extraction of beta-carotene from pumpkin.

Pumpkin is needed with juicy elastic pulp, not cotton. For every 100 full grams of pumpkin without seeds and skins - 1 tbsp. some vegetable oil and a creeper of garlic, a pinch of dry herbs and a pinch of salt. There is so much oil at once for several reasons. First, the salad was meant to be a lean salad for light days, and during the fast, butter is a good source of calories. Secondly, pumpkin is better "scalded" with more oil, and the consistency is completely different than with less. However, if you think that a tablespoon per 100 grams is a lot, then try a teaspoon. I also tried, although later I came to the conclusion that the dining room is better.

Three pumpkin on a coarse grater.

Cut the garlic not too coarsely, but not too finely.

Fry the garlic in oil over high heat until golden brown. And herbs - there too. In no case let the garlic turn black - this will kill the aroma, turning it into a stench, otherwise the oil will turn bitter later.

Pour the hot oil onto the grated pumpkin, straining the garlic (and herbs, if the strainer allows it) with a metal strainer.

Stir the salad quickly, adding salt.

Serve the pumpkin salad with warm garlic, then the aroma of oil with fried garlic is the most piquant, it is no longer so distinct in a cold dish. There is also, but it is not entirely clear what the smell is.

Enjoy your meal!

Other pumpkin salad recipes

Korean pumpkin

• Pumpkin salad with honey
• Pumpkin salad with cheese
• Pumpkin salad
• Salad with pumpkin, carrots and dates
• Salad with pumpkin and fresh cucumbers