North African Pumpkin Salad with Garlic, Chilli Paste And C

Categories: Worrall tho, Worrall2
Yield: 1 servings

2 lb Pumpkin; roasted, peeled and
; mashed
1 tb Balsamic vinegar
1 tb Red wine vinegar
5 tb Extra virgin olive oil
2 Cloves garlic; mashed with a
; little salt
2 ts Ground caraway seeds -
-lightly toasted
2 tb Chopped coriander
2 Hard boiled eggs; peeled
3 ts 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.

-----

----------