North African Pumpkin Salad With Garlic, Chilli Paste And Coriander

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North African Pumpkin Salad With Garlic, Chilli Paste

And Coriander

2 lb pumpkin; roasted, peeled and mashed

1 T balsamic vinegar

1 T red wine vinegar

5 T extra virgin olive oil

2 cloves garlic; mashed with a little salt

2 teaspoon ground caraway seeds, lightly toasted

2 T chopped coriander

2 hard boiled eggs; peeled

3 teaspoons harissa

 

 

 

 

 

Peel the pumpkin and de-seed it. Drizzle with olive

oil and roast at 200 C for about 1 hour. Allow to cool

slightly and then peel and mash it.

 

Add the venigar, Harissa, caraway seeds, balsamic

vinegar and salt. Mix together.

 

Garnish with the coriander and quartered eggs.

 

Author: Converted by MC_Buster. Converted by MM_Buster

v2.0l.

Source: Astray Recipes

Formatted by Chupa Babi: 10.20.07

 

ChupaNote: roasted on the grill. I love the charred

taste of North African veggies. Used 2 T. date vinegar

instead of the balsamic and red wine vinegars.

Probably used more than 3 t. harissa too. If you don't

have harissa, replace it with a Chinese chili sauce.

The Mexican ones aren't sweet enough.

 

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