Salad with pumpkin, pomegranate, spinach and suluguni

Salad with pumpkin, pomegranate, spinach and suluguni


400 g sweet not tough pumpkin pulp
1 small pomegranate
100 g young spinach
1 Red onion
200 g Suluguni
freshly ground black pepper
For dressing-marinade:
juice and zest of 1 large lemon
1 tbsp. l buckwheat honey
2 tsp. mustard with kernels
2 tbsp. l sesame or peanut butter
0.5 tsp. salt

Step 1
For the marinade dressing, mix all the ingredients until smooth.
Step 2
Peel the onions, cut into feathers 1 cm thick. Cut the pumpkin with ribbons with a knife for cleaning vegetables. Put the pumpkin and onion in a container, pour the dressing and leave to marinate at room temperature for 1–2 hours or in the refrigerator for up to 12 hours.
Step 3
Peel the grains of pomegranate peel and all films. Suluguni break hands with small pieces of different shapes.
Step 4
Mix the suluguni and spinach with pickled pumpkin and onion, put on a plate, sprinkle with pomegranate seeds, pepper and pour the marinade.

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