Chilli Pumpkin Salad
Great salad for a summer lunch or dinner under the stars.
Steps
Boil , bake or microwave the pumpkin until soft but not mushy.
Peel the onion and slice into rings.
When the pumpkin has cooled , peel it and cut it into bite size cubes.
Fry the onion rings in about 1 tablespoon of olive oil until translucent.
Drain beetroot.
When the ingredients are cool , mix them all together with the sweet chili sauce , season to taste , refrigerate and serve.
Yummy !.
Ingredients
pumpkin, brown onion, baby beets, thai sweet chili sauce, olive oil, salt, pepper