A very unusual and piquant salad of pumpkin and grapefruit will surprise even avid gourmets.
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You will need
- - 2 pcs. grapefruit;
- - 500 g of fresh pumpkin;
- - 150 g of fresh lettuce leaves;
- - 20 g of fresh honey;
- - 1 PC. lemon;
- - 1 PC. red onion;
- - 20 ml of olive oil;
- - 2 g of black pepper;
- - 1 g of white pepper;
- - 2 g of red pepper;
- - 1 g of ground nutmeg;
- - some salt.
Instruction manual
1
Take onions, wash well in cold water, peel and dry. Cut the dried onion into two halves. Place the slice down on a plate and place in the freezer for twenty minutes.
2
Rinse fresh pumpkin in warm water, cut off the peel from it. Remove along with the peel should be three to five millimeters of pulp, the one that is more rigid. Cut the peeled pumpkin into large cubes, one and a half to two centimeters. In a well-heated frying pan in olive oil, fry a little pumpkin. It should become soft and easily pierced with a fork, and its sides should be browned. Add honey and ground red and black peppers, a little salt. Stir everything and fry for a few more minutes.
3
Rinse the lettuce leaves well in cold water, hang in a shaded place for twenty minutes to dry. Then pick the salad in large pieces and put in a cup. Add the cooled pumpkin to the salad.
4
For salad dressing, mix in a separate container olive oil and lemon juice, add salt and a little pepper. Let the mixture brew for a bit, and then add to the salad. Remove the onion and finely chop in half rings, add to the salad.
5
Wash, dry and peel the grapefruits. Separate the flesh into large pieces. Remove bones and membranes if necessary. Put the pulp in the salad, mix before serving.