Pumpkin and noodle salad

Name: Pumpkin and noodle salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Noodle rice (durum wheat noodles in rice form); 7-10 Tbsp Salt; 800 g Hokkaido Pumpkin; 1 big onion; 8 TABLESPOONS Olive oil; 2 TEASPOONS Curry Powder; 7-10 Tbsp Pepper; 1 can(s) (425 ml) Vegetable corn; 6 TABLESPOONS dark balsamic vinegar; 1 knife tip Cumin; 1-2 TEASPOONS Sugar; 2 Garlic cloves; 2 Branches of rosemary; 600 g Lamb salmon; 1/2 bunch Parsley

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Noodle rice (durum wheat noodles in rice form)
7-10 Tbsp Salt
800 g Hokkaido Pumpkin
1 big onion
8 TABLESPOONS Olive oil
2 TEASPOONS Curry Powder
7-10 Tbsp Pepper
1 can(s) (425 ml) Vegetable corn
6 TABLESPOONS dark balsamic vinegar
1 knife tip Cumin
1-2 TEASPOONS Sugar
2 Garlic cloves
2 Branches of rosemary
600 g Lamb salmon
1/2 bunch Parsley

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Clean the pumpkin, quarter it and scrape out the seeds. Wash pumpkin, dab dry and grate coarsely. Peel and chop onion. Drain noodles, rinse with cold water and drain.
2
Heat 2 tablespoons of oil in a large frying pan. Fry the pumpkin and onion for 4-5 minutes. Dust with curry and sauté briefly. Remove from heat and season with salt and pepper, let cool down. Wash the corn and drain.
3
Mix the noodles and vegetables.
4
Whisk vinegar with cumin, sugar, salt and pepper. Fold in 4 tablespoons of oil in a thin stream. Mix the vinaigrette into the salad and season to taste. Peel garlic and chop finely. Wash the rosemary and shake dry.
5
Remove needles and chop. Dab meat dry and season with salt. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 4-5 minutes, turning it well, add rosemary and garlic about 1 minute before the end of the frying time and fry it.
6
Remove the meat and let it rest covered for 5 minutes.
7
Wash the parsley, shake dry. Pluck off leaves and cut into strips. Season salad to taste. Sprinkle parsley over it. Cut the lamb into slices and serve with the salad.