Pumpkin salad with coriander and cumin

Recipe from: 8/1/2002 12:00:00 AM
Ingredients 9
Servings 6
Time 15

Ingredients

  • 1
    kg
    pumpkin, peeled and cut into chips
  • 30
    ml
    cumin seeds
  • 1
    0
    red onion, thinly sliced
  • 1
    0
    red and green pepper, 1 each thinly sliced
  • 125
    g
    baby corn, sliced lengthways
  • 60
    ml
    lemon juice
  • 65
    ml
    fresh coriander
  • 125
    ml
    olive oil
  • 0
    salt and freshley ground pepper
 

Method

15
 
Bring water to boil, add pumpkin and cook until soft, but still firm. Meanwhile, toast cumin seeds in small pan over medium heat, shaking frequently to prevent burning. Drain pumpkin, add to toasted cumin seeds, toss lightly and add remaining ingredients. Toss well.
 

Read more on: shallow-fry
 

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