Green Salad with Ham, Persimmon, Cheese, and Roasted Pumpkin

Salads | Kazakhstani cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Green salad with ham, persimmon, cheese, and roasted pumpkin.

Ingredients

Jamón - 5.3 oz
Pumpkin - 21.2 oz
Edam Cheese - 5.3 oz
Persimmon - 10.6 oz
Romaine lettuce - 3.5 oz
Romaine lettuce - 5.3 oz
Honey - 1 tablespoon
Olive Oil - 3 fl oz
Balsamic Vinegar - 0 fl oz
Walnuts - 1 tablespoon
Narshehab sauce - 1 tablespoon
Thyme - 6 stalks
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the pumpkin into neat small cubes, spread them on a baking sheet, drizzle with some olive oil, and season with salt and pepper. Place in an oven preheated to 356°F for fifteen minutes.

Step 2

Slice the persimmon into thin slices, and cut the cheese into tiny cubes or grate it on a coarse grater.

Step 3

In a deep bowl, whisk together the balsamic vinegar, narsharab sauce, and honey. While continuing to whisk the mixture, gradually add the remaining olive oil and walnut oil in a thin stream. Whisk until smooth, then season with salt and pepper.

Step 4

Tear the romaine and frisée leaves into small pieces by hand, and mix them with the sauce along with the other ingredients: roasted pumpkin, persimmon, cheese, and slices of ham.