Salad 'Babylon'
Salads • Latin American
Description
You can use a whole pumpkin, roast it, and cut it after roasting; in this case, it will take longer to bake. Otherwise, rely on your personal preferences for the ingredients. The recipe used a package of pre-cut pumpkin, but you can take a whole vegetable and cut it before or after roasting, at your discretion, sprinkling with spices to taste (the recipe used oregano, pepper, nutmeg, and cardamom).
Ingredients
- Pumpkin 10 oz
- Avocado 1 piece
- Semi-soft cream cheese 7 teaspoons
- Finn Crisp Traditional Crispbread 0 oz
- Pork tenderloin 5 oz
- Olive Oil to taste
- White Balsamic Cream to taste
- Spices to taste
Step-by-Step Guide
Step 1
First, roast the pumpkin with spices. Cut the pumpkin into small cubes, sprinkle with spices to taste, and roast in the oven for 20 minutes at 375°F.
Step 2
Cut the avocado and pork loin into small cubes. When the pumpkin is ready, mix it with the chopped ingredients in a bowl. Next, scoop the cream cheese with a spoon and add it to the salad. Tear the crispbreads into pieces and add them to the other ingredients.
Step 3
Dress the salad with olive oil and balsamic glaze, adding salt to taste.
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