It's already autumn? The pumpkin is automatically connected to autumn. It is also available as a seasonal vegetable in summer. You can eat the summer pumpkin with peel and seeds. It tastes good as a vegetable side dish, as a main course, raw, boiled, steamed, roasted or grilled. I made a refreshing salad out of it.
INGREDIENTS I SERVES 2:
1 summer pumpkin
1 small romana salad
50g mushrooms of your choice
1 tsp Dijon mustard
juice of half a lemon
2 tbsp olive oil
1 tsp chopped oregano
PREP: 10M I COOKING: 0M
Cut the pumpkin into pieces, pick the romana salad into bite-sized pieces, wash the mushrooms, cut the plums in half and remove the seeds and slice the fig. Arrange everything on a salad platter.
For the vinaigrette mix all ingredients until there is a creamy consistency. Then drizzle over the salad.
Salads are the ideal food in summer because they are light, quick to prepare and do not stress the body in the heat.
You can keep the remaining salad in the fridge until the next day without dressing. Fill the dressing into an extra container. Leave it in the fridge half an hour before eating so that you can enjoy the full aroma.