Warm pumpkin salad with garlic
Источник фото: https://ru.123rf.com/profile_chandlervid85
Those who have tried baked or fried pumpkin with garlic know how delicious it is. So, raw pumpkin salad with garlic is no worse!
I suggest making another raw pumpkin salad. This will have very simple ingredients: pumpkin, any vegetable oil, garlic, salt and your favorite dry herbs and seasonings. The unusual thing about warm pumpkin salad with garlic is that it is filled with hot oil flavored with herbs. I think it is especially good for those who have not yet decided to try raw pumpkin - when thinly sliced, hot oil changes its consistency, making it more similar to the usual heat-treated one. But there are still more vitamins in raw food! In addition, a large amount of oil optimally promotes the extraction of beta-carotene from the pumpkin.
You need pumpkin with juicy, elastic flesh, not wadded. For every 100 full grams of pumpkin without seeds and skin - 1 tbsp. some vegetable oil and a clove of garlic, a pinch of dry herbs and a pinch of salt. There is so much oil at once for several reasons. Firstly, the salad was intended to be lean, for non-strict days, and during fasting, oil 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 too much, then try a teaspoon. I tried it too, although later I finally came to the conclusion that the dining room was better.
Ингредиенты
Pumpkin - 470 gr.
Olive oil - 4 tbsp.
Garlic - 2 cloves
Salt, dry herbs - to taste
Рецепт
1. Three pumpkins on a coarse grater.
2. Chop the garlic not too coarsely, but not too finely.
3. Over high heat, fry the garlic in oil until golden. And the herbs too. Under no circumstances let the garlic turn black - this will kill the aroma, turning it into a stench, otherwise the oil will become bitter later.
4. Pour hot oil onto the grated pumpkin, straining out the garlic (and herbs, if the strainer allows) with a metal strainer.
5. Quickly stir the salad, adding salt.
6. Serve the pumpkin salad with garlic warm, then the aroma of the oil with fried garlic is the most piquant; in a cold dish it is not so distinct. There is also, but it’s not entirely clear what the smell is.
7. Bon appetit!